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Sautéed Chicken Breasts
2 tablespoons extra-virgin olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Heat oil in a large skillet over medium-high heat. Sprinkle chicken evenly on both sides with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until golden brown and done.