Pan-Roasted Chicken Breasts

This recipe serves:  4

4 chicken breasts, boneless, skinless, (about 4 ounces each) pounded thin with a mallet
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1. Season the chicken breasts with salt and pepper, then drizzle with olive oil.

2. Place a sauté pan large enough to accommodate all the breasts over medium-high heat. Add the chicken and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the breasts over and cook 2 to 3 minutes more.

Serving Size: 1 5-ounce breast

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