No problem - I understand!!!!
First, let me say that I have an olive oil bottle with a pourer on it. With that in mind this is what I do: To saute how many ever chicken breasts I would "normally" run the olive oil bottle around the pan a couple times and then tilt and swirl the olive oil to coat well. A "run" around a small pan will just use less olive oil. You'll get the hang of how much to use. You don't want the chicken swimming in the olive oil but you want enough so the chicken doesn't stick, either.
If you really need amounts I'd say for a small skillet a TBS should do the trick - for a larger pan, sauteing maybe 4 chicken breasts, you might be looking at 3 TBS or even 4 TBS (which is 1/4 cup) - just depending on the size of your skillet. You want to coat with olive oil, not create depth. I hope that explanation helps.
"Count yourself...you ain't so many" - quote from Buck's Daddy