Sautéed Chicken Breast
Serve this chicken as a main dish or toss it on top of a salad.
This juicy chicken recipe is a great way to add protein to a salad. In fact, the Oz Family loves topping their salads with Lisa Oz's recipe on family salad bar nights. Easy-to-make and tasty to boot, this chicken will become one of your family's favorites, too!
- 2 (8 oz each) skinless, boneless chicken breast halves
- 1 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1 tbsp extra-virgin olive oil
1. One at a time, place the chicken breast halves between two large sheets of plastic wrap. Using a flat meat pounder or a rolling pin, lightly pound the chicken until it is an even thickness of about 1/2-inch. Season the chicken with the garlic salt and pepper. 2. Heat the oil in a large nonstick skillet over medium-high heat until it is hot but not smoking. Add the chicken and reduce the heat to medium. 3. Cook the chicken until the underside is golden brown, adjusting the heat as necessary so it cooks at an even rate without burning, about 4 minutes. 4. Flip the chicken over and cook until the other side is browned and the chicken feels firm when pressed on top with a fingertip, about 4 minutes more. (Don’t bother trying to test for doneness with a meat thermometer, as the probe won’t fit properly into this thin cut of chicken, and you’ll get an inaccurate reading.) 5. Transfer the chicken to a carving board and let it stand for 3 minutes. 6. Cut the chicken across the grain into 1/2-inch strips and serve warm. Makes 4 servings.
Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, an imprint of Penguin Random House LLC.
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