Suzanne, as usual, gives excellent advice. I use this method now for pan-grilled pork chops and steaks as well as chicken breasts. I use an instant-read thermometer and remove the items from the oven about 5 degrees below the target temperature for doneness. Then I cover them loosely with foil and let them rest 15 minutes or so. You don't want all the juices to end up on the plate rather than inside your food!
My biggest difficulty with this is remembering to use a hot pad to take the pan from the oven!!! I use a stainless steel All-Clad fry pan which has a metal handle. I finally learned the painful lesson to stick my silicone mitt in the oven doorhandle so I'll grab it before I sizzle my hands!!!
