This healthy cooking method is nearly foolproof, and helps to ensure juicy, fully-cooked chicken with no fuss.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 2 servings
Ingredients
2 boneless skinless chicken breasts
1½ tablespoons olive oil (can sub avocado oil)
Salt
Black Pepper
All-purpose flour or cornstarch
Instructions
Place a chicken breast on a cutting board or protected surface. Optionally cover the chicken with a piece of plastic wrap. Pound the thick part of the chicken with a meat mallet until the breast has a relatively even thickness. You aren’t pounding it flat, but just evening it out. Repeat with the other piece of chicken breast.
Sprinkle both sides of each chicken breast with salt and pepper, followed by a dusting of all-purpose flour or cornstarch.
Heat the oil in a large skillet over medium heat. Add the chicken and cook it for 1 minute. Flip, and cook it for 1 minute. Cover, reduce the heat to low, and cook the chicken for 10 minutes. Do not lift the lid.
Keep the pan covered, remove it from the heat, and let the chicken sit in the warm pan for 10 minutes. The chicken should be cooked through and the juices should run clear.
Slice the chicken to serve over salad, rice, pasta, or vegetables.
Notes
Nutrition Notes: The nutrition facts will vary based on the chicken size you use, amount of salt you add, and how much oil is absorbed. This is based on 2 (4-ounce) boneless skinless chicken breasts, ¼ teaspoon salt (total), and ⅔ oil absorption (1 tablespoon). The oil absorption and salt retention are quite possibly a bit less.