Sautéed Chicken Breasts with a Lemon-Rosemary Pan Sauce

FREE RECIPE PREVIEW

Ingredients — preview

• 1 eacg chicken breast
• a/n coarse salt
• a/n black pepper
• 1 tablespoon vegetable oil
• 1/2 each shallot minced
• 1 clove garlic chopped

Preparation — preview

1. Cover breasts with plastic wrap and pound thick ends gently with meat mallet or the back of a saute pan until 1/2 inch thick.
2. Evenly sprinkle each breast salt and pepper
3. dredge chicken breast in flour to lightly coat.
4. Heat 12 inch skillet and then add 1-2 tablespoons oil.
5. Place breasts in oil and place skillet over medium heat.
6. Cook breasts until browned, then flip breasts and continue to cook until chicken is done or reaches 165 degrees.
7. Transfer breasts to individual plates and let rest while preparing pan sauce.