SEARED CHICKEN WITH FRESH ROSEMARY

Directions:

1. Begin by pounding the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife.. Then lightly salt and pepper the chicken breasts
2. Heat a sauté pan over medium-high heat. When it is quite hot, add 1 tbsp olive oil to cover the pan
3. Turn the heat to medium and add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over and turn the heat down to low. Add in the fresh sprigs of rosemary, stems removed
4. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes - do not peek!
5. Turn off the heat and let sit for an additional 10 minutes. Leave the chicken breasts covered in the pan.
6. After the 10 minutes are up, take the lid off, and your chicken should be done. Make sure there is no pink in the middle of the chicken breasts. Slice, eat and enjoy with some fresh vegetables!