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1
Sprinkle chicken with salt and pepper.
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2
In 10-inch skillet, heat oil over medium heat.
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3
Add chicken and saute about 7 minutes, or until golden brown.
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4
Turn and cook 6 to 7 minutes more, or until just cooked through.
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5
Transfer chicken breasts to plate( cover loosely to keep warm).
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6
Make pan sauce of choice.
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7
Return chicken to pan and heat, spooning sauce over chicken, until heated through.Nutrition information is based on one serving without sauce
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8
Balsamic sauce: Saute chicken as above.
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9
Pour off all but a light skim of fat from pan.
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10
Add 2 tablespoons balsamic vinegar and 2 teaspoons tomato paste, stirring to incorporate any pan drippings, and cook 3 minutes.
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11
Add 1/2 cup chicken broth and cook 3 minutes.
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12
In small bowl, with fingers, knead together 1 tablespoon unsalted butter and 2 teaspoons flour.
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13
Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.Makes 4 servings/35 calories, 3 g fat
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14
Rich Bourbon Sauce: Saute chicken as above.
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15
Pour off all but a light skim of fat from pan.
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16
Off heat, add 1/4 cup bourbon.
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17
Return pan to heat, carefully ignite bourbon, and cook until flame subsides.
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18
Add 3/4 cup chicken broth, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt.
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19
Bring to a boil and cook 4 minutes.
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20
IN small bowl, with fingers, knead together 1 tablespoon unsalted butter and 2 teaspoons flour.
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21
Whisk into pan and cook 2 minutes, or until sauce is lightly thickened.Makes 4 servings/55 calories, 3 g fat
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22
Light Tomato Sauce with Thyme: Saute chicken as above.
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23
Pour off all but a light skim of fat from pan.
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24
Add 2 minced garlic cloves and cook 1 minute.
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25
Add 2 chopped tomatoes and 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried) and cook 3 minutes.
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26
Add 1/2 cup chicken broth and 1/4 teaspoon salt and simmer until sauce is lightly thickened.Makes 4 servings/20 calories, 0.4 g fat
