Chicken breast pounded thin, seasoned and seared in olive oil.

• 2 skinless boneless chicken breast halves, (about 6 to 8-ounces (170 g to 225 g) each, at room temperature)
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil

1. Remove the tender from each of the chicken breast halves and reserve for another use. Place a breast half on your work surface between two pieces of plastic wrap. Use a flat-sided mallet to pound the paillard into an even thickness of about ¼-inch (6 mm). Do not whack the mallet straight down. Instead, use a gentle repeated tapping motion, working the mallet away from you rather than vertically down, and keep working the mallet all around the chicken until it is an even thickness. Season both sides with salt and pepper, then repeat with the other breast half.
2. Heat a heavy skillet over medium heat and add enough oil just to coat the bottom of the pan. If your skillet is large enough, cook both paillards at once. Otherwise, cook one at a time. Place the chicken in the pan, laying it down away from you to minimize splatter. Let it sear, shaking the pan a bit from time to time. Once you get a nice crust on the bottom, flip it over and cook the second side. This should be 5 minutes max and maybe less, depending on the size of the breasts and their temperature. Serve immediately.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From FODMAP Everyday (Dédé Wilson)

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.