Season the chicken

• Pat the chicken breasts dry and season both sides with black pepper and seasoning salt.

Coat with sour cream and marinate

• Coat the chicken breasts on both sides with sour cream, pressing it on so it sticks.
• Let the chicken marinate so the sour cream tenderizes and flavors it.

Sear the chicken

• Heat neutral oil in a pan over high heat.
• Sear the chicken breasts until nicely browned on the first side.

Flip, add butter and baste

• Flip the chicken breasts over and add the butter to the pan.
• Baste the chicken with the foaming butter until it is well coated.

Cover and cook on low

• Reduce the heat to low and cover the pan.
• Cook until the chicken is cooked through; timing depends on the thickness of the breasts.

Rest and serve

• Let the chicken rest before cutting into it.
• Pour the flavorful pan juices over the chicken or save them for another use.