Pan seared chicken

  • 2 boneless skinless chicken breasts-pounded out about 1/2 inch
  • 1 ts salt
  • 1 ts pepper
  • 1 ts garlic powder
  • 1 ts paprika
  • 1 teaspoon steak seasoning
  • 1/2 cup of canola or vegetable oil
  1. Season the chicken breasts with salt and pepper
  2. mix the other seasonings together and rub on both sides of chicken.
  3. Heat  oil in a large skillet over medium-high heat. Sear the chicken breasts in the hot skillet for about 5 minutes on each side, without crowding them, until golden brown in color. Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink. Remove chicken from the skillet and keep warm.