- 2 chicken breasts
- season salt and pepper, to taste
- 1-2 tablespoons of vegetable oil (I used avocado oil)
- Start heating the oil in a large skillet over medium to medium-high heat. You want the pan to be nice and hot before putting the chicken in, but not so hot that the oil gets smoky.
- Place the chicken breasts on a cutting board or other hard, stable surface between two pieces of plastic wrap. Pound the chicken with a meat pounder (or a pot!) so that it’s uniformly thick. It can help to do a strike-and-drag move to get the middle to thin out without pulverizing the edges too much.
- Sprinkle the chicken on both sides with salt and pepper.
- Carefully place the chicken in the hot pan. Let it cook for 3-4 minutes, until it is browned on the first side. Turn the chicken over and cook for 3-4 minutes more, until it is cooked through. You want it to stay juicy, so keep in mind that the chicken will continue to cook a little after you take it out of the pan.