Tasty Chicken Breasts
- Skinless boneless chicken breasts
- Salt and Pepper
Pat dry with paper towel. (This gives it a better sear and meat stays juicier)
Flatten uneven breasts. Pound just enough to make both ends even
Dry Brine. Season with S&P. Refrigerate uncovered for 30 minutes. Pat dry again before cooking.
Heat 1 tablespoon canola oil over medium low until the oil shimmers
Place the breasts in skillet smooth side down.
Cook for 9 minutes without moving. Until golden and release from pan.
Add 1 teaspoon butter under chicken. Cook 1 minute more
Turn breasts and cook 6 minutes or until chicken reaches 155
Let stand 3 minutes.