Chicken Breasts In 5 Styles

Directions

1. 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 min. When oil is ready cook chicken breasts for 3 to 4 min on each side. Set aside in prepared baking pan. Bake for 10 min with one of the following additions: With Lemon: De glaze the same skillet with 1/4 c. lemon juice.
2. Add in chicken and bake. Before serving, garnish each portion with a wedge of lemon. With Mushrooms: Cook 2 Tbsp. chopped onions for 1 to 2 min. Add in 1 lb. sliced mushrooms. Cook till mushrooms are slightly browned. Pour on 1/4 c. chicken broth or possibly yogurt. Reduce over high heat for 3 min. Spread over chicken. With Onions, Garlic, and Parsley: Cook 1/4 c. onions and 2 Tbsp. chopped garlic over medium heat. Be careful not to burn. Spread on chicken and bake. Add in 1/2 c. parsley just before serving. With Tomato and Herbs: Cook chicken in extra virgin olive oil. Add in 1/2 c. diced onion and 1 Tbsp. chopped garlic to the warm skillet. When onion looks glazed, add in 1 diced red or possibly green pepper and 1 c. stewed tomatoes.
3. Stir in 1/4 tsp. each marjoram, rosemary, basil, thyme, and parsley.
4. Add in 1/4 c. chicken broth. Simmer for a few min. Serve chicken on a bed of sauce. With Spicy Sauce: Cook 1 Tbsp. onion till glazed. Add in 1 c. chicken broth, 2 Tbsp. stewed tomatoes, 1/2 tsp. allspice, and 1/4 tsp. each cumin and red pepper flakes. Return chicken to skillet. Cover and simmer for 3 to 4 min instead of baking.