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Ingredients:
4 (4 ounce) boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
Trim visible fat from chicken breasts.
Remove the tenders (the long thin flaps);
Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
Transfer to a plate, cover and keep warm.
Serve with your favourite sauce
4 (4 ounce) boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
Trim visible fat from chicken breasts.
Remove the tenders (the long thin flaps);
Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
Transfer to a plate, cover and keep warm.
Serve with your favourite sauce
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