Get your ingredients prepped before hand and this is a snap. I cooked it covered for about three minutes, then uncovered. Served with Israli coucouse, romaine/cucumber salad with EW creamy garlic dressing and crusty bread. Don't be afaid of the anchovy paste - it adds a depth of flavor, but you don't taste fish.
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.