4 skinless, boneless, chicken breasts (always from hormone-free, antibiotic-free, free range chickens)
2 tablespoons olive oil
Flatten the chicken breasts: Pound the chicken breasts to an even thickness.
Season the chicken breasts with salt and pepper on both sides.
Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil. Turn the heat to medium and then add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side
Turn over the chicken and then turn the heat down to low. Cover the pan and cook on low for 10 minutes. It's very tempting, but DO NOT LIFT THE LID! Keeping the lid on at this point helps keep the juices inside the chicken.
After 10 minutes, turn off the heat and leave the chicken breasts in the covered pan for another 10 minutes. Again, don't peek!
Then, make sure there is no pink in the middle of the chicken breasts or check the internal temp (the chicken should be at least 165°F). Slice and eat.