Simple Pan-fried Chicken Breasts

This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 4  boneless skinless chicken breast halves
• 1  teaspoon kosher salt, divided
• 1  teaspoon fresh ground black pepper, divided
• 1  tablespoon olive oil
• 2  teaspoons parmesan cheese, grated (optional)

Directions

1. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
2. Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
3. Heat a skillet over med-high heat, and add olive oil.
4. When pan is sufficiently heated, sear chicken breasts over high heat.
5. Allow about 2 minutes (until lightly browned) before turning to other side.
6. Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
7. Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
8. Personally I love this with fried rice too.