In a large skillet over medium low heat, add the olive oil and butter.
Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not over crowded.
When tone side of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
Add a teaspoon of butter. Blend well together.