Pound the chicken breasts until they are an even thickness.
Mix the olive oil, garlic, salt, and pepper in a large bowl. Ad the chicken breasts to the bowl and flip around until well coated. Cover and refrigerate for 2 hours.
Heat a large non-stick skillet over medium heat.
Add the chicken to the hot pan, cover and cook for 4 minutes.
Flip the chicken over and place the lid back on the pan. Cook the chicken until cooked through, about 4 more minutes.
Let the chicken rest 5 minutes before serving or slicing.
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