My husband cannot believe that I’m putting this recipe on our blog because of its simplicity. In fact, it’s so simple that we had to guess at the measurements since he usually just eyeballs the seasoning as he cooks it. Sometimes the simple recipes are the best, though, and this is one of my favorite things that he makes.
Alex has never followed a recipe in his life. It was a little rough in the beginning, like when he accidentally tried to feed me raw chicken, but overall his cooking has a pretty delicious outcome. This is a recipe that he makes and I just cannot duplicate. I always flip the chicken too soon assuming I’m burning it or manage to just make it…different. Alex’s chicken winds up moist in the center while having a crisp sear on the outside and the abundance of freshly ground pepper adds a serious kick that you wouldn’t expect.
Always happy to help with dinner, Alex makes this for me upon request. They’re great hot off the skillet as dinner or sometimes I’ll cut them up the next day and serve them cold over a salad. If you’re serving them alone, consider a bit of pesto as topping, though they’re delicious on their own.
makes: 3-4 servings
3 chicken breasts
1 teaspoon sea salt
1/2 tablespoon freshly ground pepper
1 tablespoon lemon juice
Cut each chicken breast in half lengthwise to form six cutlets. Heat a small amount of olive oil in your largest skillet on medium-high. Place each chicken breast in the skillet and sprinkle with half of the salt and pepper. Cook for 8 minutes, until golden brown. Flip each breast and sprinkle with the rest of the salt and pepper. Cook for 4 minutes, sprinkle with the lemon juice and continue to cook until golden brown. Serve as a main dish by itself, with a smear of pesto or chimichurri, or sliced on salads.