Gluten-Free, Healthy, Main Dishes, Non-Gluten, One-Pot, Paleo, PlantParadox, Poultry
Prep 10 ∙ Cook 25 ∙ Makes Serves 4 ∙ Source Cookscountry.com
1. Cut the chicken breasts in half by laying the chicken flat, placing your palm on the chicken and carefully slicing with your knife parallel to the cutting board. This creates 2 pieces of chicken each half as thick as the original. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat 2 teaspoons of oil in 12-inch skillet over medium-high heat until shimmering. Cook half of chicken until browned on both sides and cooked through, about 3 minutes per side. If in doubt, check that the internal temperature of the chicken is at least 160 degrees. Transfer the cooked chicken to a platter.
Stephenie: Edited from the original recipe for just the chicken.