Tuscan Chicken

Halve the chicken breast. You can butterfly it (to make four pieces). Adjust the cooking time for this.

Rub the chicken with Tuscan seasoning.

Heat the oil in a cast iron skillet. When the pan is hot, carefully put the chicken there. It should sizzle. If it doesn't sizzle, it means the pan is still too cold.

When the bottom part is a bit brown, flip the chicken. If the pieces of chicken don't stick to the pan, it means they are ready to be flipped.

The chicken is ready when it is a bit firm and the color is golden brown.