Cut the whole chicken breast in half and pound it to an even thickness with the bottom of pan or a meat mallet. If you use the pre-cut chicken breast thin fillets, skip this part.
Season the chicken with 1/4 teaspoon salt. Dredge it to the seasoned flour and shake off the excess flour.
Return the chicken back to the pan. Keep it uncovered and reduce the heat to a medium-low. Simmer until the chicken is fully cooked and the sauce has thickened for about 5 minutes.