4    Chicken breasts without
Skin
1 ts Salt
1/4 ts White pepper
1/2 ts Thyme
1/4 c  Unbleached flour
2 tb 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 1/4 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 sliced mushrooms. Cook until mushrooms are slightly
browned. Pour on 1/4 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 1/2 cup parsley just before
serving. ¥With Tomato and Herbs: Cook chicken in olive oil. Add 1/2 cup
diced onion and 1 tablespoon minced garlic to the hot skillet. When onion
looks glazed, add 1 diced red or green pepper and 1 cup stewed tomatoes.
Stir in 1/4 teaspoon each marjoram, rosemary, basil, thyme, and parsley.
Add 1/4 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, 1/2 teaspoon allspice,
and 1/4 teaspoon each cumin and red pepper flakes. Return chicken to
skillet. Cover and simmer for 3 to 4 minutes instead of baking.

The Best From Libby Hillmans Kitchen