1 tablespoon olive oil
4 boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
*Important note: I made this recipe once before, and found that the chicken needs way more time to cook than they give you. (I’m not sure if Harris Teeter gives me chicken breasts infused with Gamma Radiation like The Hulk, or if the recipe is off. Anyway.) Because of this, I used 2 chicken breasts and butterflied them, and left all cooking times the same.
In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides.
Stars: 5, WITH my adjustments. If you have much smaller chicken breasts than I end up having, the original cooking times might be perfect. But if you have normal sized ones like me, you end up poking the chicken for 20+ minutes instead of the 12 it’s supposed to be, thinking, “it HAS to be done now!” I’ve found that 1) butterflying, 2) cooking the 5+7 minutes, then 3) letting it rest, gave me really juicy, tender chicken.