Blanc de poulet poêlé (à la poêle)

Ingrédients

• 2 medium chicken breasts (boneless, skinless)
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• Spices to taste (Italian seasoning, garlic powder, paprika, etc)

Préparation

1. 1

   Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or tenderizer, pound to even thickness to about ¾ inch thick.

2. 2

   Season chicken with a few drizzles of oil oil, Kosher salt and pepper on both sides. For each chicken breast, I use ½ teaspoon Kosher salt and about ¼ teaspoon freshly ground black pepper. If desired, season with other spices too, such as garlic powder, Italian seasoning, paprika, etc. See notes below for more seasoning ideas.

3. 3

   Optional: Let the seasoned chicken sit for 15 minutes before cooking. This will make the chicken even more flavorful.

4. 4

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the pan is hot, cook the chicken breasts, about 5 to 7 minutes per side, or until internal temp reaches 165 degrees. Tip: Let them cook undisturbed on each side so you get a nicer golden brown crust.

5. 5

   Remove from the pan and let it rest for 5 to 10 minutes before serving. This will ensure the juices redistribute, making it even juicier. If desired, cover with foil to keep it warm. Enjoy!