If you master this you can make chicken scaloppine recipes until the cows…er, chickens…come home.

STEP 1 Rinse 4 boneless, skinless chicken breast halves; pat dry. Sprinkle both sides lightly with salt and pepper (I actually skip this step since I’m on a ridiculously low-sodium diet). Place halves between sheets of plastic wrap, with a mallet or rolling pin, gently pound chicken to an even 1/4 in. thick. Peel off wrap.

STEP 2 Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.

STEP 3 Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, ad 2 tsp olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200-degree oven. Repeat to cook remaining chicken in 2 more tsp. oil.