INGREDIENTS
- 4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed, tenders removed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil or canola oil
INSTRUCTIONS
1. 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).
2. 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. The cooking recipe of chicken saute is ready to serve. Enjoy !
baked-apples-with-cherries-and-almonds.
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