Ingredients
- 4 boneless skinless chicken breasts
- trimmed & tenders removed
- 14 cup all-purpose flour
- 12 teaspoon salt
- fresh ground pepper
- to taste
- 1 tablespoon extra-virgin olive oil or 1 tablespoon canola oil
Instructions
- Cover chicken with plastic wrap and 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 dish; dredge the chicken (discard any leftover flour).
- Heat oil in a large nonstick skillet over medium-high heat.
- Cook the chicken until well browned and no longer pink in the center, 4 to 5 minutes per side.
- Serve.
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