Chicken Paillards

Ingredients

• 4 (4-ounce) skinless, boneless chicken-breast halves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil

Preparation

1. 1. Place each chicken-breast half between two sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or a rolling pin. Salt and pepper both sides of each chicken-breast half.
2. 2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes per side, until golden and cooked through. Cook in batches if necessary to prevent from crowding the pan.