Categories: Chicken, Main Dishes

Ingredients

• 4 med. boneless skinless chicken breast halves (1-1/4 lbs.)
• Salt and pepper
• 1 TBS olive oil

Directions

1. Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with salt and pepper.

2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

3. In same skillet, prepare choice of sauce; spoon over breasts.

4. Plum-Balsamic Sauce

5. To skillet, add 1/2 med. red onion, chopped, and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 small plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in 1/2 cup reduced-sodium chicken broth, 2 TBS balsamic vinegar, 1 TBS honey, 1/4 tsp salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

6. Apple-Dijon Sauce

7. While chicken is cooking, in glass pie plate, combine 2 Golden Delicious apples—each peeled, cored, and cut into small slices—and 1 small onion, sliced. Cover with waxed paper and microwave on high 3 to 4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 cup reduced-sodium chicken broth*, 2 TBS maple syrup, 1 TBS Dijon mustard with seeds, and 1/4 tsp salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 cup half-and-half with 1 tsp cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minutes to thicken sauce slightly.

8. *My note says it needs more liquid in sauce, but I’m not sure how much.

9. Green Chile Sauce

10. illet, add 1 can (4 to 4.5 oz.) dice green chilies, 1 cup grape tomatoes, each cut in half, 3/4 cup reduced-sodium chicken broth, 1/2 tsp ground cumin, 1 clove garlic, crushed with press, and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 TBS chopped fresh cilantro.

11. Lemon-Sage Sauce

12. To skillet, add 1/2 cup reduced-sodium chicken broth and 1/3 cup white wine. Cook 2 minutes to reduce sauce by half. Stir in 1 tsp. grated lemon peel, 2 TBS chopped fresh parsley, 1 tsp. chopped fresh sage, and any juices from chicken on platter. Remove skillet form heat; stir in 1 TBS cold butter.

13. Mushroom-Marsala Sauce

14. To skillet, add 1 pkg. (10 oz.) sliced cremini mushrooms, 1 large shallot, finely chopped, and 1/4 tsp. salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 cup reduced-sodium chicken broth, 1/2 cup Marsala wine, and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 TBS chopped fresh parsley.

15. Orange-Rosemary Sauce

16. While chicken is cooking, trim and thinly slice 2 medium leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2 to 3 minutes or until softened, stirring occasionally. Meanwhile, from 1 orange grate 1 tsp. peel and squeeze 1/2 cup juice. Halve and thinly slice a second orange. set peel and slices aside. To leeks in skillet, add orange juice, 1/2 cup reduced-sodium chicken broth, 3/4 tsp. chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet form heat. Stir in reserved orange slices and peel and 1/4 tsp. salt.

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