Sauteed Chicken Breasts For Salads - cooking recipe
Ingredients
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4 boneless skinless chicken breasts
2 tablespoons vegetable oil
salt and pepper, to taste
Preparation
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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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