Tuscan style Chicken breasts

- 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) - Salt and pepper, to season - 1/2 teaspoon paprika (sweet or smokey) - 1/2 teaspoon dried parsley - 4 tablespoon oil, divided (use olive or canola oil)

1. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle.

Imported from Copy Me That export. (This is the beginning of the Tuscan Mac and Cheese recipe)