Recipe Ingredient

Pan-Fried Chicken Breast Fillets

• 1 Boneless Skinless Chicken Breasts
• 1/2 tsp. Olive Oil
• 1/8 tsp. Kosher Salt

• Start with thin pieces of chicken - you can either buy it thin sliced at the store, or butterfly and pound to even thickness. Pat dry with a paper towel - moisture is the enemy of browning. Sprinkle both sides with kosher salt.
• Get your pan nice and hot over medium-high heat (I recommend stainless steel or cast iron), until a droplet of water skitters over the surface. Add a little oil, just enough to coat, and lay down the chicken. If it does not instantly sizzle, your pan wasn't hot enough. Leave the darn things alone for at least four minutes to develop a nice golden crust and to let the chicken release from the pan naturally.
• At this point gently try and lift the chicken, if the pan still holds onto it, then it's not ready yet so give it another minute. Flip it over, and you should have a deep golden crust - that's where the flavor is. Cook for another 3–4 minutes until the second side also releases easily and has a nice crust.