Basic Golden Seared Chicken Breast
Dredging the chicken lightly in flour gives it a more even, slightly crunchy golden crust, but is not necessary. To avoid gluten, either simply omit the flour or replace it with rice flour.
Servings
4
Servings
4
Ingredients
Instructions
  1. Lay a piece of plastic wrap roughly twice as long as your cutting board over your board, with half laying to one side. Place a chicken breast half, smooth side facing up, in the center of the board and fold the plastic wrap over it. Using the smooth side of the meat pounder, start in the middle of the chicken and pound in an outward direction until it is an even 1/4-inch thickness. Repeat with the remaining chicken.
  2. If you are using flour, combine it on a plate with the salt and pepper; dredge the pounded chicken in the flour, coating it thoroughly and shaking off the excess. If you are not using the flour, season the chicken evenly on both sides with the salt and pepper.
  3. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken, allowing room between the pieces. Cook until the chicken is deeply golden, about 5 minutes; turn and cook until it cooked to an internal temperature of 160 degrees and is again deeply golden on the underside. Remove from pan. (Keep warm by draping loosely, or by placing, covered in foil, in a 200F oven.)