Ok, what are chicken slices? Slice the chicken breast 1/8 to 3/16th inch thick or less than 0.4 centimeters thick, by carefully holding your hand on top of the skinless boneless chicken breast and carefully with a sharp carving knife slice across the chicken breast making as big a slice as possible as thin as possible without cutting your hand. I like to use an old fashioned steel knife, the kind that turn black. The stainless steel knives lose their edge too fast and have to be sharpened by a tool sharpener. The old steel knifes can be sharpened by a rail. At least this has been my experience with knives.Once you have your slices cut, heat some olive oil in your cast iron frying pan. Cast iron holds the heat and gives a nice browned look to the chicken slices. Before the slices go in the pan I coat one side of the slices with lemon pepper, thyme, granulated onion and granulated garlic.
When the pan is heated for frying, a low temp is all that is required, place the chicken in the pan seasoned side down. While the chicken is cooking season the top side of the chicken so they will be ready to flip when the bottom sides are cooked. These cook quickly, so be ready to flip.
When they are done, move them to a serving plate draining any excess fat from the meat. These slices can now make a wonderful tasting sandwich or can be served as part of a full course meal.
