Thin sliced Chicken
2-3 Garlic Cloves
Sea Salt - Fine Ground
The first thing we are going to do is put the chicken in a large bowl with Olive Oil.
I don't really measure the amount of oil I use. That is totally up to you. Normally, I just pour enough to coat all the chicken.
The next step... smack your garlic and peel off the skin! (you know... the usual!)
Now, I sort of run my hand down the rosemary branch and try to separate the leaves from the branch. Then, throw in the rosemary and garlic with the chicken and oil.
Add a fat pinch of salt.
Go ahead and put your skillet on the stove now. Med High heat. You want it hot when the chicken goes down. Trust me, I have made the mistake of a cold pan, the chicken will look poached, not good. I, also, put a dollop of oil on the pan.
Now, time to get dirty. Mix it all up with your hands. (I know, gross. Cooking is not a pretty thing all the time! Just make sure you wash your hands right after!)
Put your chicken and all the fixins (sorry, Southern roots) in the hot skillet.
If you are using thin meat like me, it will cook quick, turn it after about 3 minutes. Really depends on your heat and the thickness of your meat.
HERE is a site by Knox on chicken cooking times. Good to know!
Once the chicken is done on both sides, you are all done!!! (See... told you it was simple!)
Mine is a little "well" done. I like it that way!
For a fast dinner, I serve this with yellow rice and broccoli. Broccoli is steamed and served with a sprinkle of Olive Oil and a pinch of salt. Big Hit here, even with my toddler!