Chicken Breast--Is There Anything It Can't Do?

One of the most versatile center-of-the-plate choices is a boneless, skinless chicken breast. Not only does every ethnic cuisine feature it, but it is low in fat, high in protein, it can be cooked quickly, and it is still fairly inexpensive.

A perennial favorite not only at home but also at catering events is a Boneless Breast of Chicken with a Fruit Sauce. It is simple and quick to prepare.

After trimming any gristle or fat from thawed chicken breast (allow one per serving), using a meat mallet or even the palm of your hand, gently flatten the fatter portion of the breast to facilitate even cooking. Season a small amount of all-purpose flour with whatever spices you prefer, dredge the chicken in the flour, and sauté in vegetable oil over medium heat. Take care not to overcook--the chicken should be moist and fork tender. Keep the breasts warm in a low oven.

Using any wine or brandy, deglaze your sauté pan to loosen all the crunchies left from the cooking process. Add virtually any fresh, frozen, or canned fruit (berries are wonderful), and some chicken stock--canned is fine. Cook down your sauce until it is slightly thickened. Serve over your lightly browned chicken breast and sit back and enjoy the compliments.