Recipe - Chicken Breasts In 5 Styles

4 Chicken breasts without
Skin
1 teaspoon Salt
One fourth teaspoon White pepper
One half teaspoon Thyme
One fourth cup Unbleached flour
2 tablespoon Olive oil

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 One fourth 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 cut or sliced up mushrooms. Cook until mushrooms are slightly
browned. Pour on One fourth 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 One half cup parsley just before
serving. ¥With Tomato and Herbs: Cook chicken in olive oil. Add One half cup
minced onion and 1 tablespoon minced garlic to the hot skillet. When onion
looks glazed, add 1 minced red or green pepper and 1 cup stewed tomatoes.
Stir in One fourth teaspoon each marjoram, rosemary, basil, thyme, and parsley.
Add One fourth 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, One half teaspoon allspice,
and One fourth teaspoon each cumin and red pepper flakes. Return chicken to
skillet. Cover and simmer for 3 to 4 minutes instead of baking.

Recipe By : The Best From Libby Hillman's Kitchen

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip