Place the chicken breasts back in the skillet along with any juices collected on the plate. Spoon some sauce over each piece.
Cover the skillet loosely and let the chicken simmer over low heat for approximately 5 to 8 minutes. The chicken is ready when its thickest section reaches an internal temperature of 165°F or 74°C.
Do not rely only on the color of the chicken. A food thermometer is the most reliable way to confirm that it is safely cooked without overcooking it.<!–nextpage–>
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