This is an easy quick recipe for a flavorful moist & tender chicken breast, cooking in 10 to 14 minutes.

Step 1: Ingredients:

2 to 4 boneless, skinless boneless chicken breasts, of similar size

Salt and freshly ground black pepper

Fox Point Seasoning

1 tablespoon olive oil

2 tablespoons unsalted butter

Step 2: Let Chicken Come to Room Temp:

Bring chicken breasts to room temperature (usually about 30 minutes) before cooking. Doing so, the chicken will cook evenly.

Step 3: Flatten the Chicken Breasts:

In a food storage bag add breast, on at a time. Pound the chicken breasts to an even thickness using a rolling pin, bottom of a wide jar (or glass) or mallet (using the flat side of mallet).

Step 4: Season the Chicken Breasts:

Lightly season both sides of the breasts with Fox Point Seasoning (or seasons of your choice), salt and pepper the chicken breasts.

Step 5: Prepare the Pan:

Heat a cast iron skillet over medium-high heat.
 In When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.

NOTE: Adding oil with butter, the oil prevents the butter from burning.

Step 6: Cook the Chicken Breasts:

Turn the heat to medium. Carefully place the chicken breasts in the pan. Cook chicken breast about six to seven minutes Don’t move the chicken around, as a nice golden-brown crust is forming.

Step 7: Flip the Chicken Breasts:

With tongs. carefully flip each chicken breast over. Cook the second side for about six to seven minutes.

NOTE: As chicken cooks, turn it occasionally so it browns evenly. If browning to fast, turn heat down slightly.

Step 8:

Chicken breasts are done when the meat is no longer pink and the juices run clear.

If I may make one correction: Tongs might be more efficient for use in a kitchen than things. Hooray typos yeah?
<p>OMG... How embarrassed am I... Thanks!!</p>

About This Instructable




Bio: Please can somebody help me, I’m looking for the Pumpkin Nut Bread recipe that appeared on the INSIDE LABEL OF LIBBY’S 100% PURE ... More »
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