Instructions
1. Turn on the stove to medium-high heat and pour enough olive oil into the skillet to lightly coat the bottom.
2. Rinse and pat dry your chicken. If it is very thick, cover it with wax paper and pound it with a meat mallet to flatten it a little or to even out the thickness. Sprinkle seasonings to taste on your chicken, both front and back (for an Italian flavor, try garlic and oregano; for Hispanic dishes, Adobo works well; if you are not feeling adventurous, use plain black pepper).
3. Place chicken into the skillet using the tongs. Be careful; the oil will be hot and may spatter, especially if you have not dried the chicken well.
4. Cook the chicken for 5--8 minutes (depending on the thickness) without poking at it.
5. Flip chicken breasts over (using the tongs) and cook for another 5--8 minutes. The chicken should turn golden brown when it is done. If you are not sure whether it is fully cooked, take a piece out of the skillet and cut into it at the thickest part. If it is no longer pink, it is finished.
Tags: 5--8 minutes, into skillet, using tongs, your chicken