Chicken Breast For Sandwiches And Salads - cooking recipe

Ingredients

1 -2 boneless skinless chicken breast
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Preparation

Start with completely defrosted chicken breasts.
Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat.
Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn.
Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes.
Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.