Heat the remaining 2 tablespoons olive oil and repeat with the remaining two chicken breasts. Transfer the chicken to the pan in the oven. Cook for 4 minutes on each side, or until the chicken is cooked through, golden brown, and crispy. Dredge the chicken breasts in the flour mixture, shaking off any excess, and place two of them into the skillet. Put the flour on a shallow bowl or plate and sprinkle the salt and pepper over it.
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