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Coat bottom of heavy large skillet (preferably cast iron) with olive oil and heat over high heat.
Place chicken breasts in a single layer in hot skillet and cook for 1 minute or until lightly browned. Turn over and cook 1 minute.
Add liquid and herb(s). Bring to a boil; reduce heat, cover and simmer until an instant read thermometer inserted into the thickest portion reads 160 to 165 degrees F, 15 to 20 minutes.
Remove chicken from pan and set aside to cool.