4 (6-oz.) skinless, boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 teaspoon butter
Est. added sugars 0g
How to Make It
Thoroughly dry chicken with paper towels; season all over with salt and pepper. Place chicken on a rack set in a rimmed baking sheet. Refrigerate, uncovered, at least 30 minutes or up to overnight. Remove from refrigerator; pat dry again.
Heat oil in a 12-inch, straight-sided sauté pan over medium-low until oil shimmers. Add chicken, smooth side down. Cook, without moving, for 9 minutes or until smooth side is pale golden brown and chicken easily releases from pan. Add butter; swirl to coat, lifting chicken so the butter flows underneath. Cook 1 minute or until deep golden brown. Turn chicken; cook 6 minutes or until a thermometer inserted into the center of breast registers 155°F. Remove pan from heat; let chicken stand in the pan for 3 minutes. Serve immediately.
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Cooking time was a little longer for me as the breasts were a bit thick. I did use my thermometer to ensure they were fully cooked. They were perfect and moist. Just sort of plain flavor-wise though. A good technique if you need to use some cooked chicken in another recipe. For just having chicken breasts, we prefer to grill ours.
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