From the Kitchen of The Cookworm

Mediterranean Inspired Pan Seared Chicken Breasts

Ingredients

• 4 chicken breasts
• 4 tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• ½ cup good quality chicken stock or white wine
• 1-2 tablespoons butter

Instructions

1 piece at a time put your chicken breast in a ziptop bag. With a heavy fry pan or a meat mallet pound out the meat until it is 1/8th of an inch thin and repeat with all 4 breasts. Then put all of your chicken breasts back into the bag and add seasoning ingredients and rub until all surfaces are well coated. Set aside for 15-20 minutes

Heat a nonstick or cast iron fry pan to medium, add the chicken breasts to the pan leaving about ¼ inch between the pieces. Do not overcrowd the pan. Allow the chicken to just cook untouched for 3 minutes then flip and continue cooking for 3 more minutes.

Remove the chicken to the serving plate. To the fry pan add 1/2 cup chicken stock or white wine and quickly scrape up all the good stuff from the bottom. Remove from the heat and add in 1-2 tablespoons of butter then pour over the chicken and serve.