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If you haven't, then you need to give this technique a try!

Pre-heat a non-stick skillet at medium-high for about 5 minutes. Give it a light drizzle of oil (no PAM or aerosol type sprays please!) and then arrange your pounded chicken breast halves and one lemon cut in half crosswise with the cut side down in the skillet. QUICK TIP: Never pre-heat a skillet over anything more than med-high heat. Water dropped onto the surface should "dance", not evaporate (too hot) or just sit there (too cold).

QUICK TIP: When you're pounding chicken breasts to 1/2 inch or so, season with salt and pepper THEN place in a plastic baggies with about 1 teaspoon of water. Press all the air out of the bag before pounding. This technique will incorporate the seasoning into the meat vs. seasoning after pounding AND the water in the bag will help to keep the meat from tearing.

Cook for 6 to 8 minutes or until the chicken is no longer pink, turning the chicken at least once during the cook time.

Remove the chicken and the lemon (which will be "blackened") from the skillet and set aside.

You can do SOOO much now from this step. One of the easiest is to reduce the heat to medium, leave the drippings from the oil and lemon in the skillet, and add a chopped an onion and pressed garlic. Sautee about 3 to 4 minutes (you don't want the garlic or onion to darken, just sweat), then serve the lemon infused chicken and onions over rice. I also have a great Pampered Chef recipe for a Quick Chicken Primavera Risotto working from this first step. Email me and I'll be happy to send you the recipe card!

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