Sauteed Chicken Breast

by Alice Carter
  1. Wash chicken pieces and dry with a paper towel.
  2. Sprinkle salt and pepper on both sides.
  3. Coat them with flour (sprinkle, or shake in a bag).
  4. Let stand 10 minutes for the salt to soak in (optional).
  5. Spray a frying pan or wok with PAM or spread 1/2 tbsp oil in it, and warm up the pan.
  6. Using medium heat, brown both sides of the pieces.
  7. Add about 2 tbsp water (30 ml) and cover the pan. Turn the fire lower.
  8. Let it steam for 5 to 10 minutes, taking care that a little vapor is coming out but the water doesn't boil away.
  9. Cut one open. If no blood runs out and the meat isn't obviously pink, it's done.

Wash your hands after finishing the steps where you handle raw meat.