Chicken rosemary-garlic chicken
from Real Simple Magazine

hands-on time: 25 minutes
total time: 30 minutes
makes 4 servings

Ingredients:
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1 tablespoon unsalted butter

Directions:
Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness.
Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, vinegar, chicken broth, and rosemary. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Lemony goat-cheese chicken
hands-on time: 25 minutes
total time: 30 minutes
makes 4 servings

Prepare the Rosemary-Garlic Chicken recipe with these changes:
Omit the vinegar.
Double the amount of chicken broth.
Substitute 2 teaspoons fresh thyme leaves and 1 teaspoon grated lemon zest for the rosemary, and 4 ounces soft goat cheese for the butter.


Curried chicken
hands-on time: 25 minutes
total time: 30 minutes
makes 4 servings

Prepare the Rosemary-Garlic Chicken recipe with these changes: Add 1 teaspoon curry powder with the olive oil and garlic. Substitute 1/2 cup apple juice for the vinegar, and 1/4 cup raisins for the rosemary. Substitute 2 tablespoons heavy cream for the butter and garnish with 2 tablespoons toasted sliced or slivered almonds.
Coconut chicken
hands-on time: 25 minutes
total time: 30 minutes
makes 4 servings

Prepare the Rosemary-Garlic Chicken recipe with these changes: Add 1/4 teaspoon crushed red pepper flakes or 1 sliced small red Thai chili to the skillet with the garlic. Substitute one 14-ounce can light coconut milk for both the vinegar and chicken broth. Substitute the shredded zest and juice of 1 lime for the rosemary. Substitute 1 tablespoon Thai fish sauce for the butter. Garnish with 2 tablespoons chopped cilantro leaves.