Basic Chicken Breasts W/ 4 Variation Toppers

Name: Basic Chicken Breasts W/ 4 Variation Toppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon oil; 1 tablespoon butter; 3/4 cup red onion, sliced; 1 cup chicken broth; 2 tablespoons Dijon mustard; 1 tablespoon capers; 1 tablespoon butter; 2 cups fresh mushrooms; 1/3 cup chicken broth; 1/2 cup dry white wine; 1/2 teaspoon rosemary; 6 ounces pineapple chunks in juice; 1/2 cup apricot preserves; 1 jalapeno, chopped; 2 tablespoons lime juice; 2 tablespoons fresh cilantro, chopped; 1 (8 ounce) can Italian-style diced tomatoes; 1 (4 ounce) can artichoke hearts, quartered; 1/4 cup balsamic vinegar; 1/2 cup mozzarella cheese, shredded

(23)

Recipe by Renee Redman

Don't know where I found this one... but I love the idea of changing it up with just a few different ingredients-- besides it inspires you to think of even more ways to try it!

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

BASIC CHICKEN BREASTS
4

boneless skinless chicken breasts
2

tablespoons flour
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
1

tablespoon oil
MUSTARD-CAPER TOPPER
1

tablespoon butter
³⁄₄

cup red onion, sliced
1

cup chicken broth
2

tablespoons Dijon mustard
1

tablespoon capers
MUSHROOM-WINE TOPPER
1

tablespoon butter
2

cups fresh mushrooms
¹⁄₃

cup chicken broth
¹⁄₂

cup dry white wine
¹⁄₂

teaspoon rosemary
CARIBBEAN TOPPER
6

ounces pineapple chunks in juice
¹⁄₂

cup apricot preserves
1

jalapeno, chopped
2

tablespoons lime juice
2

tablespoons fresh cilantro, chopped
TOMATO-ARTICHOKE TOPPER
1

(8 ounce) can Italian-style diced tomatoes
1

(4 ounce) can artichoke hearts, quartered
¹⁄₄

cup balsamic vinegar
¹⁄₂

cup mozzarella cheese, shredded

DIRECTIONS

Mix flour, salt & pepper in large baggie. Add chicken and shake to coat.
Heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet. Then using same skillet make one of the variations of toppers.
For Mustard-Caper Topper: Saute the red onion in butter. Add the chicken broth, dijon mustard and capers. Cook for 4 minutes. Spoon over chicken.
For Mushroom-Wine Topper: Saute mushrooms in butter. Add wine, chicken broth and rosemary. Simmer for 4 minutes. Spoon over chicken.
For Carribean Topper: Heat pineapple and apricot preserves with jalepeno. Cook 4 minutes, remove from heat and add lime juice and cilantro. Spoon over chicken.
For Tomato- Artichoke Topper: Heat tomatoes, artichokes and balsalmic vinegar. Cook 4 minutes. Spoon over chicken and sprinkle with mozzerella cheese.

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