teaspoon ground black pepper
cup all-purpose flour
4 boneless, skinless chicken breast halves (6 ounces each) pounded or butterflied to a uniform -inch thickness
1 to 2 tablespoons olive oil or canola oil
Combine salt, pepper, and flour in shallow bowl. Coat chicken with seasoned flour; shake off excess flour. Heat oil in large skillet over medium heat. Saute chicken in skillet about 4 to 6 minutes per side or until golden brown and chicken has an internal temperature of 165 degrees. Transfer chicken to platter and loosely cover with foil. Choose and cook pan sauce of your choice such as Balsamic-Thyme Sauce or Piccata.
Yield: 4 servings
Source: J. M. Smucker Co.
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