Chicken breasts in 5 styles

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts without skin
1 teaspoon Salt
¼ teaspoon White pepper
½ teaspoon Thyme
¼ cup Unbleached flour
2 tablespoons Olive oil

Directions

Recipe by: The Best From Libby Hillman's Kitchen Preparation Time: 0:20

Preheat oven at 300. Prepare baking pan with cooking spray. Season with salt, pepper, and thyme. Dredge in flour on both sides. Shake off excess flour. Heat a skillet with oil over medium heat for 2 to 3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes on each side. Set aside in prepared baking pan. Bake for 10 minutes with one of the following additions: ¥With Lemon: De glaze the same skillet with ¼ cup lemon juice. Add chicken and bake. Before serving, garnish each portion with a wedge of lemon. ¥With Mushrooms: Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1 pound sliced mushrooms. Cook until mushrooms are slightly browned. Pour on ¼ cup chicken broth or yogurt. Reduce over high heat for 3 minutes.

Spread over chicken. ¥With Onions, Garlic, and Parsley: Cook ¼ cup onions and 2 tablespoons minced garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add ½ cup parsley just before serving. ¥With Tomato and Herbs: Cook chicken in olive oil.

Add ½ cup diced onion and 1 tablespoon minced garlic to the hot skillet. When onion looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes. Stir in ¼ teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add ¼ cup chicken broth. Simmer for a few minutes. Serve chicken on a bed of sauce. ¥With Spicy Sauce: Cook 1 tablespoon onion until glazed. Add 1 cup chicken broth, 2 tablespoons stewed tomatoes, ½ teaspoon allspice, and ¼ teaspoon each cumin and red pepper flakes. Return chicken to skillet.

Cover and simmer for 3 to 4 minutes instead of baking.

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