4 boneless, skinless free-range chicken breast halves
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup all-purpose flour
1 tbsp canola oil
1 tbsp unsalted butter
Step 1: Season your free-range chicken with kosher salt and pepper on both sides. Place your chicken in flour and lightly coating both sides. Take off the excess.
Step 2: Grab a skillet (preferable non-stick) and heat your oil over medium-high heat. Add your butter. Make sure that it's melted. Place your chicken pieces in the skillet top-side down. Reduce down the heat to medium and sauté for 7 minutes, turning once, or until lightly golden on each side. Transfer your chicken to a plate and keep warm.
Step 3: Leave the drippings in skillet. To make one of the delicious sauces listed above, add your ingredients and deglaze the pan (scrape it to loosen the cooked bits).