For ➋500 g boneless chicken breasts
2 ts olive oil
salt & pepper
Rub the chicken with a little olive oil (1 ts), salt and pepper.
Heat another ts of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 m.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 m.
Let the chicken rest for at least 5 m before you cut to avoid the juices running out.
Heat another ts of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 m.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 m.
Let the chicken rest for at least 5 m before you cut to avoid the juices running out.
