4 boneless, skinless chicken breast halves
1 tsp paprika
salt and pepper, to taste
2 tbs margarine OR butter
2 cloves garlic, minced
1 (6.9 oz) pkg chicken-flavored rice-a-roni
1 tbs freshly squeezed lemon juice
1 cup chopped red OR green bell pepper
½ tsp freshly grated lemon zest

Sprinkle chicken with paprika, salt and pepper.

In a large skillet, melt margarine over medium-high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat until vermicelli is golden brown. Stir in 2 ¼ cups water, lemon juice and special seasonings. Top rice with chicken; bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red (or green) bell pepper and lemon zest.

Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

4 servings.

4 boneless skinless chicken breast halves
1 (10 oz) pkg fresh mushrooms, sliced
¾ cup chicken broth
¼ cup dry red wine OR water
3 tbs hearty deli brown mustard
2 med tomatoes, seeded and coarsely chopped
1 (14 oz) can artichoke hearts, drained and quartered
2 tsp cornstarch
2 tbs oil, divided

Season chicken with salt and pepper. Heat 1 tbs oil in a large nonstick skillet over medium-high heat heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside.

Heat remaining 1 tbs oil in same skillet until hot. Add mushrooms. Cook and stir 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in the center.

Combine cornstarch with 1 tbs cold water. Stir into skillet. Heat to boiling. Cook, stirring over high heat about 1 minute or until sauce thickens. Serve with orzo pasta, if desired.

4 servings

4 boneless skinless chicken breast halves
1 (14 1/2 oz) can italian stewed tomatoes
1 (4 oz) can mushroom stems & pieces, drained
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbs cornstarch
1/3 cup cold water
hot cooked spaghetti

in a large skillet coated with pam, cook chicken for 5-6 minutes on each side, or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil & garlic powder to a boil. combine cornstarch and water; add to tomato mixture. return to a boil; cook and stir for 2 minutes. serve chicken over spaghetti; top with tomato sauce.

4 servings

2 tbs roasted garlic oil OR olive oil
2 lg shallots OR 1 thick onion slice, chopped
4 tbs butter, cut up
8 oz fresh oyster OR other wild mushrooms
salt and pepper to taste
6 boneless, skinless chicken breast halves
3 tbs brandy, warmed
1 cup chicken broth
1/2 cup heavy cream
2 tsp freshly grated orange zest

in a large, heavy skillet over medium-high heat, heat the oil and saute the shallots or onion 1 minute. add the butter and mushrooms, and saute until golden, 3 minutes. with a slotted spoon, lift the mushrooms onto paper towels. season with salt and pepper. return the skillet to the heat and saute the chicken for 3 minutes on each side flambe with the brandy (see note). stir in the broth, reduce the heat, cover, and simmer 10 minutes. stir in the cream and the mushrooms, and simmer until thickened. adjust the seasonings. serve sprinkled with orange zest.

serves 4-6