LIII: Skillet Chicken 6 Ways

Also from Good housekeeping. Simple chicken then 6 different ways to dress it :) I like options. Makes 4 servings.

4 med skinless, bonless chicken breast halves (1.25 lbs)
1 T olive oil

Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2 in thickness; sprinkle with 1/4 t salt and 1/2 t ground black pepper.
In nonstick skillet, heat oil over medium high heat until hot. Add breasts and cook 6-7 miuntes or until browned on both sides.
Transfer chicken to platter and use same pan to make sauce.

Sauces:
I: Plum-Balsamic
To skillet, add 1/2 med red onion, chopped and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 sm plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally, increase heat to medium-high; stir in 1/2 c reduced-sodium chicken broth, 2 T balsamic vinegar, 1 T honey, 1/4 t salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.

II: Apple-Dijon
While chicken is cooking in glass pie plate, combine 2 Golden Delicious apples, each cored and cut into 6 rings, and 1 sm onion sliced. Cover with waxed paper and microwave on High 3-4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 c reduced-sodium chicken broth, 2 T maple syrup, 1 T dijon mustard with seeds and 1/4 t salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 c half and half with 1 t cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.

III: Green Chile
To skillet, add 1 can (4-4.5 oz) diced green chiles, 1 c grape tomatoes, each cut in half, 3/4 c reduced-sodium chicken broth, 1/2 t ground cumin, 1 clove garlic, crushed with press and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 T chopped fresh cilantro.

IV: Lemon-Sage
To skillet, add 1/2 c reduced sodium chicken broth and 1/2 c white win. Cook 2 miuntes to reduce sauce by half. Stir in 1 t grated lemon peel, 2 T lemon juice, 2 T chopped fresh parsley, 1 t chopped fresh sage and any juices from chicken left onplatter. Remove skillet from heat; stir in 1 T cold margarine or butter.

V: Mushroom-Marsala
To skillet, add 1 pkg (10 oz) sliced cremini mushrooms, 1 lg shallot, finely chopped and 1/4 t salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 c reduced sodium chicken broth, 1/2 c marsala wine and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 T chopped fresh parsley.

VI: Orange-Rosemary
While chicken is cooking, trim and thinly slice 2 med leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2-3 minutes or until softened, stirring occasionaly. Meanwhile, from 1 orange, grate 1 t peel and squeeze 1/2 c juice. Halve and thinly slice a second orange. Set peel and slices aside. To leeks in skillet, add orange juice, 1/2 c reduced sodium chicken broth, 3/4 t chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 t salt.