Servings: 4 Prep 5 mins Cook 6 mins
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 pounds boneless, skinned chicken breasts, pounded thin
- 2 tablespoons flour
- 2 tablespoons butter
1. Salt and pepper chicken. Dredge with flour.
2. Heat butter in large skillet over medium-high heat. When butter starts to brown, add chicken; saute 3 minutes per side or until cooked.