1-1 1/4 pounds boneless, skinless chicken breast halves
1/4 cup flour
1/2 tsp salt
Freshly ground pepper to taste
1 tbsp extra-virgin olive oil or canola oil
Instructions
Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side.
Serving
Suggestions
4 servings, each: 182 calories, 5 g fat (1 g sat, 3 g mono), 5 g carb, 27 g protein, 364 mg sodium.
Originally Submitted
1/12/2008
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