Sauteed Chicken Breasts
SourceEveryday Food, April 2006
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and freshly ground pepper
1 tablespoon olive oil
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until browned and opaque throughout, 5 to 8 minutes per side.
Serve with Orange-Avocado Salsa, if desired.