Basic Chicken Sauté

Ingredients

-4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed, tenders removed
-1/4 cup all-purpose flour
-1/2 teaspoon salt
-Freshly ground pepper to taste
-1 tablespoon extra-virgin olive oil or canola oil

Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Directions

Cover the chicken with plastic wrap and pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine the flour, salt and pepper in a shallow dish; dredge the chicken (discard any leftover flour).

Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken until well browned and no longer pink in the center, 4-5 minutes per side. Serve.