Skillet Chicken with Quick Pan Sauce

Directions

Wash hands well with soap and warm water. Wash produce well and chop as directed.

Rinse chicken breasts in cool water and pat dry with a paper towel.

Lay each chicken breast on a cutting board. Using a paper towel to hold the meat from the top, use a sharp knife to cut laterally through the center of the breast into two thin pieces. (As if you are cutting a hamburger bun.)

Sprinkle with salt and pepper on each side.

Heat a stainless steel skillet over medium high heat. Pour in oil and place chicken breast pieces into pan. (NOTE: Chicken should NOT be touching —if pan is too small to fit all 4 pieces without touching, cook 2 pieces at a time and repeat.)

Sprinkle with half of the garlic. Cook for 3-5 minutes on each side until cooked through, to an internal tem-perature of 165°F.

Move to a plate and cover to keep warm.

Keep the heat at medium high and pour broth into pan. Scrape bits from bottom of pan with spatula and let it cook until reduced by about half. This should take about 5-7 minutes.

When reduction is thickened slightly, remove from heat and stir in butter, parsley, and pepper.

To serve, place chicken breast on a bed of rice and drizzle with a spoonful of sauce.

Serve warm and enjoy!

Optional: Make a thicker sauce by lightly coating chicken with flour before cooking or thickening sauce with cornstarch at the end. Also try adding a variety of fresh or dry herbs