The Perfect Chicken Breast

The Boneless Skinless Chicken breast is ubiquitous. It's our go-to, stored-in-the-freezer, low-fat protein of choice. While I know it's easy to throw it in the pan, smother it in sauce, or marinade it beyond all recognition, I challenge you to try this method. It's adapted from the old school Joy of Cooking and I promise you, it works every time.

I would recommend doing about 4 or 5 chicken breasts at a time so you have some left over to add to other things throughout the week. Trust me, after you try this, you'll be looking to include this chicken into anything you can.

The Perfect Chicken Breast

• 1 to 5 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• Smoked Spanish paprika
• 1/4 cup whole wheat flour
• 1 tsp fresh chopped herbs (optional)
• olive oil
• 1/2 tbsp butter
• 10-inch skillet with lid

Pound your chicken breasts to an even thickness with the flat of a knife. Lightly salt and pepper them on both sides.

Mix some salt and pepper and your herbs in with the flour and dredge the chicken breasts in the flour until they have a light dusting on all sides.

Heat a skillet over medium high heat and then add olive oil and butter. Let them melt and then swirl them together.

Turn the heat to medium and add the chicken breasts. Cook for about a minute on one side so it gets golden brown, flip breasts over. Set the heat to low, cover the pan, set a timer for 10 minutes and walk away. Don't peek! This is really important. Make a salad, wash some dishes, call your mother. Do whatever you need to do to keep from lifting that lid.
Once your timer goes off, turn off the heat and reset it for another 10 minutes. Keep that lid on tight.

When your timer goes off the last time, lift the lid and reveal the most delicious and juicy chicken breasts you've ever had. Slice and toss into last night's leftovers, a bowl of pasta, or top off a crunchy salad. Protein all around!