The green sauce makes this recipe bright and tangy, and the chicken is easy to cook. If you prefer, feel free to swap in 4 boneless pork chops.
Sharp knife (adult needed)
Heatproof spatula or tongs
- 4 boneless, skinless chicken breast halves
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 2 teaspoon olive oil
- 1 recipe Zippy Green Sauce
Pat the chicken dry with the paper towels, and sprinkle both sides with the salt and pepper.
Put the skillet on the stove and turn the heat to medium high. Add the oil. When the oil is hot, add the chicken breasts and cook until they are browned on the underside, 5 to 8 minutes. Flip them and cook until they are browned on the other side and there is no pink in the center (you can use the knife to peek inside), another 5 to 8 minutes.
Remove the chicken breasts with the spatula or tongs and put them on the cutting board. Let them rest for 3 minutes. Cut into thick slices and dollop with the Zippy Green Sauce.
Did you know?
When a recipe for meat or chicken advises you to “let it rest” after cooking, it’s so the juices will settle and not run out when you cut into it.