Seared Chicken

Chicken is one of those things that while there are hundreds of recipes out there I sometimes feel like the chicken itself is the same texture, same taste just with a different sauce on the outside. Enter this recipe. This results in the juiciest & most tender chicken breast. We never have left overs when I make this.

No doubt this is one of the easiest more obvious chicken recipes but I didn't start making it until recently. Use as many or as few chicken breasts as you like, just like my potato recipe their is no exact measurement, the only concern would be how big your pan is. This quick method locks in the juices by searing the outside first, the small pieces guarantee it is cooked.

Seared Chicken

• chicken breasts, cut up into 1" pieces
• Evoo
• salt and pepper
• lemon pepper (optional but I highly recommend if you have any to include it)

*  Put just enough olive oil in frying pan to coat the bottom once it is warmed (1/2 Tbsp), heat up on med-high heat
* When the pan is hot add the chicken (this is the key - the hot pan), stir around to coat in oil, then stir in with s & p. When the chicken is added it will immediately sizzle and smoke, no worries just make sure to stay close by to stir to keep it from burning
* Stir every minute or so to avoid burning
* Cook for about 5-7 minutes. When outside is golden brown with a few darker spots, it is done. Cut one piece in half to ensure cooked all the way through