In a large non-stick skillet, brown the chicken in the butter and oil for about 5 minutes per side or until cooked through. Season with salt and pepper. Set aside on a warm plate.
In the same pan, sprinkle the flour over the hot fat and cook, stirring for 30 seconds. Add the broth, maple syrup, and soy sauce. Bring to a boil while stirring and simmer for 1 to 2 minutes or until the sauce is syrupy. Adjust the seasoning.
Slice the chicken into strips and coat with the sauce. Serve with Flat Beans with Garlic Flower.