Often confused with saute, pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat, say a steak or chicken breast, a very small amount of oil, and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking chicken. You need a hot pan but not searingly hot as chicken needs longer than steak. Add a good drop of oil to the hot pan, add the breast and then season with salt unless already seasoned. Give the breasts about 6 to 7 minutes each side until the juices run clear. Serve with chips and salad, slice in a pita or baguette or add mash and vegetables.