It's hard to find a simpler chicken dinner than sautéed chicken breasts. Simply season with kosher salt and pepper and cook in a skillet in hot olive oil until golden brown.
2 tablespoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large skillet over medium-high heat. Sprinkle chicken evenly on both sides with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until golden brown and done.
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This was simple and delicious. I have an issue every time with chicken breasts. The cooking time is too short. I get organic chicken so it's not those DD non organic chicken breasts that are out there. I maybe should pound them next time too.
this is a tough one to rate. the taste is great, very simple to prepare. but i just can't handle popping grease. even with 1.5T of olive oil, it spattered, and i had to run for my oil screen.... (used a dutch oven with tall sides) when i cleaned everything up though, it wasn't too bad, the pan rinsed right off. i may or may not make again. pounded chicken to make even also.
I paired this chicken with the spicy orange sauce and thought it was delicious. I did cut the chicken into slices before cooking--which helped it to cook faster. It tasted great and I would love to try some of the other sauces with it.
The recipe worked well. Nice golden crust with moist meat. I pounded the chicken first to make sure the breast thickness was evenly distributed. I also made the parsley pesto (which is shown in the picture) and that was very good. Will make again.