Sauteed Chicken Breasts For Salads - cooking recipe

Ingredients
    4 boneless skinless chicken breasts
    2 tablespoons vegetable oil
    salt and pepper, to taste
Preparation
    Pat chicken dry and season with salt and pepper.
    Heat oil in large non-stick skillet over medium heat until shimmering.
    Cook chicken until golden brown and cooked through, about 6 minutes per side.
    Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.
    Can be held in refrigerator up to 2 days.

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