Simple Sauteed Chicken Breasts

From the ATK book The Best 30-Minute Recipe.

NOTES:

1. You can serve this chicken with a variety of relishes or pan sauces.

2. If the breasts are particularly large, a 12-inch skillet won't be big enough to fit all 4 pieces of chicken.

3. Some of the prep for the relish (or pan sauce?) can be done ahead of time.

4. Have instant-read thermometer available.

5. Cherry tomato relish from ATK.


INGREDIENTS:

1/2 cup flour (or more)
4 boneless, skinless chicken breasts
Salt and pepper
Vegetable oil


PREPARATION:

1. Pat chicken dry with paper towels and season with salt and pepper.

2. Spread flour in shallow dish.

3. Heat oil in 12-inch skillet over medium high heat until just smoking.

4. Dredge chicken in flour and shake off excess. Lay chicken in skillet and brown well on one side, avoiding fussing with it, 6-8 minutes.

5. Flip chicken over, reduce heat to medium-low, and continue to cook until the thickest part is 160 degrees, about 6-8 min longer.

6. Transfer chicken to plate, cover with foil, and let rest about 5 min to prepare relish or pan sauce.