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Simple Pan-Fried Chicken


  • 1 1⁄4 lb boneless, skinless chicken breast or tenders
  • 1⁄2 tsp salt
  • 1⁄4 tsp freshly ground pepper
  • 1 tsp dried thyme
  • 2 Tbsp olive oil


Recipe by Sarah Fritschner

If using chicken breast, cut it into serving pieces to feed four.

Sprinkle chicken all over with salt, pepper, and thyme.
Heat olive oil in a wide skillet over medium heat.

Put chicken in skillet and cook without disturbing for about 5 minutes.

It should be an appetizing brown.

Turn it over and cook until done, which should be 6–8 minutes if the chicken pieces are 4 or 5 ounces and about 1 inch thick.

Serves 4.

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