Ingredients:
• 1 tablespoon unsalted butter
• 4 boneless, skinless chicken breasts, about ¼ pound each
• Salt & pepper
Optional variations:
Handful of capers, sliced mushrooms, diced tomato, green onion, frozen peas, cooked bacon or your choice
Sauce:
• ¼ cup chicken broth
• ¼ cup cream or sour cream or fat-free half ‘n’ half
• 2 tablespoons good mustard
Method:
Melt the butter in a large skillet on MEDIUM HIGH. Between two sheets of waxed paper, pound the chicken breasts with a rolling pin until about a half-inch thick. Season one side, transfer to the skillet seasoned-side down (the meat should sizzle), then season the top side. Reduce the heat to MEDIUM, cook for 4 minutes on one side, then 3 – 4 minutes on the other side. Transfer to warm plates and cover with foil.
Add optional variation ingredients to skillet, stir 1 – 2 minutes until warm. Add sauce and optional sauce ingredients (if any) to hot skillet, stirring to incorporate bits of chicken left in pan. Let thicken slightly. Pour sauce over chicken. Serve and enjoy!
