This fast technique brings out the best (a.k.a. the juiciness!) in boneless, skinless chicken breasts.
, whisking constantly until emulsified. Season vinaigrette with salt and pepper.Pour half of vinaigrette over reserved radish salad and toss to coat. Divide remaining vinaigrette between 2 plates.between 2 sheets of parchment paper or plastic wrap. Using a rolling pin or meat mallet, pound chicken breasts out to about ¼" thick. Season both sides with salt and pepper.in a large skillet over medium-high.
Cook, undisturbed, until chicken is deep golden brown underneath and there is a thick band of cooked flesh around the edge, about 5 minutes. Turn chicken over and cook until second side is light golden brown and chicken is just cooked through, about 2 minutes.Transfer a chicken breast to each plate with vinaigrette and let sit 5 minutes for juices to redistribute. Transfer to a clean cutting board and slice each chicken breast crosswise into 4 or 5 pieces. Return to plates.