Chicken breasts are a great meat for quick, healthy meals. But, more often than not, I cook them wrong and they end up tough and dry. Last summer, I was determined to master the art of the chicken breast. My research led me to a foolproof cooking technique that has resulted in succulent chicken breasts every time. Here are the steps:

1. Pound 2 boneless, skinless chicken breasts to even thickness. This step might not be necessary, depends on your chicken.

2. Oil a frying pan over medium-high heat. While pan heats, season chicken as desired. I recommend slathering with Dijon mustard and sprinkling generously with garlic salt, pepper, & herbes de provence.

3. Place chicken in the hot pan and sear one side for about 1 minute. Sear for 2 minutes if your chicken breasts are especially large, like the monstrous ones I buy at Sprouts that each require their own frying pan.

4. Flip chicken breasts, immediately cover the pan, turn the heat to low, and set a timer for 10 minutes. They will be covered for 20 minutes total; whatever you do, don't lift the lid.

5. After 10 minutes have passed, keep the pan covered, turn the heat off, and set the timer for another 10 minutes.

6. At the sound of the buzzer, your perfect chicken breasts are ready. You'll notice your chicken made you a gift: it created its own sauce while cooking. Slice the chicken and put it back in the pan to soak up the scrumptious sauce. Bon appétit!