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Salt the chicken breast on the skin side and salt and pepper it on the flesh side. Pound thin until it is ½ inch thickness. Coat in flour and set aside.
In a stainless steel pan over medium high heat, add avocado oil to the pan and 3 tbsp of butter. Once the butter is bubbling, add the chicken, skin side down. Let it cook for 3-5 minutes, moving it around as the butter begins to bubble and brown. If the butter is getting too dark, turn down the heat and add more butter to the pan, we don't want it to burn, we just want it brown! Once the chicken is golden brown, flip it over.
Turn the heat to medium and add two tablespoons of butter. Baste the chicken with the butter and cook for another 3-5 minutes, until the chicken is cooked through or reads 155*F on a meat thermometer.
Turn off the heat, add juice from half a lemon, and serve still bubbling!