4 boneless skinless chicken breasts 2 cups flour (regular, not self-rising) 2 teaspoons salt
1 teaspoon freshly ground black pepper 1/4 cup oil
Wash and rinse chicken. Add salt and pepper to flour and mix well. Dredge the chicken breasts in the flour and shake off any excess. Allow the floured chicken to rest while heating the oil. Heat the oil in a skillet until almost smoking (test by adding a pinch of flour to the oil and if it sizzles it is hot enough). Carefuuly add the chicken, browning on both sides and simmering for about 15 minutes or untill the chicken is fork tender. Remove from skillet and drain on paper towel, salt and pepper to taste.