Maddie’s Favorite Chicken
The Tot loves this. And super-simple too.
Boneless skinless chicken breast, pounded thin with a meat mallet. Cover with a freezer bag or a triple layer of plastic wrap before pounding — prevents raw chicken from flying everywhere.
Drizzle with canola oil, sprinkle generously with salt, pepper and garlic powder. Into screaming hot pan, flip when browned. Add a knob of butter into the pan just before chicken is cooked through, baste with a spoon. And that’s it.