pan-seared boneless chicken breast

• total time: total time 25 minutes

Ingredients

1 (6-to 8-ounce) boneless, skinless chicken breast, trimmed

⅛ teaspoon table salt

⅛ teaspoon pepper

1 teaspoon oil

2 tablespoons water

Directions

1 Place chicken on cutting board and cover with plastic wrap. Using meat pounder, gently pound chicken to even thickness Pat chicken dry with paper towels and sprinkle with salt and pepper.

2 Heat oil in 8- or 10-inch skillet over medium heat until just smoking. Add chicken and cook until well browned on first side about 3 minutes. Flip chicken, add water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees about 3 minutes.

3 Transfer chicken to plate, tent with aluminum foil, and let rest for 5 minutes. Serve. (Chicken can be refrigerated for up to 3 days.)