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Tasty Chicken Breasts


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  • Skinless boneless chicken breasts
  • Salt and Pepper
  • Butter



Step 1

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.


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