After seeing some cooking videos, thinking about how to better cook my chicken and a suggestion from my brother-in-law, I finally tried butterflying the chicken breasts before sautéing them.

On my first try last night I was a bit messy at it, and I think I cut from the "wrong" side and had a W-shaped dinner. But I got the oil smoking hot and got some good color and flavor while still having juicy chicken inside.
Today I did a much better job of splitting the chicken, and the cut side was overall smoother than the other side, and the shape was more like a patty fit for a sandwich. I got some really nice golden brown parts and even some crunch in places while still having a moist inside.
So I'm sold on butterfly-and-sautée now.