Chicken Breasts in Five Styles
Yield: 4 Servings

Base Recipe:
4 chicken breasts without skin
1 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1/4 cup unbleached flour
2 tbsp olive oil

Preheat oven at 300F.

Prepare baking pan with cooking spray. Season chicken 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 1/4 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 1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes. Spread over chicken.

With Onions, Garlic, and Parsley:
Cook 1/4 cup onions and 2 tablespoons minced garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add 1/2 cup parsley just before serving.

With Tomato and Herbs:
Cook chicken in olive oil. Add 1/2 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 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley. Add 1/4 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, 1/2 teaspoon allspice, and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to skillet. Cover and simmer for 3 to 4 minutes instead of baking.

Recipe Source: The Best From Libby Hillman's Kitchen