Breaded Chicken Breast

Ray

4 chicken breasts (thin, boneless and skinless)

½ cup flour

1 teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons Italian seasoning

2 tablespoons olive oil

Paper towel dry your thin chicken breasts (if you bought thick ones, make sure to butterfly each one). In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder and Italian Seasoning. Stir well to blend.

Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8 to 10 minutes.

Remove chicken from pan and serve warm with pasta or vegetables.

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