First, rub the chicken with a little olive oil (1
teaspoon should do the trick for a pound or so),
salt and pepper.
Heat another teaspoon of olive oil in a medium
skillet over medium heat, place chicken breasts in
and cook until edges are opaque, about 10 minutes.
Flip to the other side, then cover the pan, lower
the heat and cook for another 10 minutes.
Finally (and this is important) let the chicken
rest for at least 5 minutes before you cut it
or all the juice you made the effort to keep in
will come running right out, resulting in a
flavorless, rubbery mass. When it comes to a
juicy chicken breast, patience is a virtue.
Originally Submitted
5/2/2016
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