1. Salt and pepper both sides of your chicken breasts and heat your skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.
2. Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts). Walk away and do your prep work for the rest of your recipe, checking every once in a while and adding more water if it all evaporates.
3. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165F.
4. Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR