CHICKEN FOUR WAYS

FOR ALL VARIATIONS:
4 boneless, skinless chicken breast filets
1 tablespoon olive oil
2 cloves garlic, peeled, cut in half lengthwise
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GROUP A INGREDIENTS

GROUP A: FOR ROSEMARY-GARLIC CHICKEN:
no extras

GROUP A: FOR LEMONY GOAT-CHEESE CHICKEN:
no extras

GROUP A: FOR CURRIED CHICKEN:
1 teaspoon curry powder

GROUP A: FOR COCONUT CHICKEN:
1/4 teaspoon crushed red pepper flakes (or 1 small red Thai chili -- seeded, sliced)
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GROUP B: FOR ALL VARIATIONS:
1 teaspoon kosher salt
freshly ground black pepper

GROUP B INGREDIENTS:

GROUP B: FOR ROSEMARY-GARLIC CHICKEN:
1/2 cup sherry vinegar
1/2 cup low-sodium chicken broth
1 tablespoon fresh rosemary leaves (or 1 tsp dried)

GROUP B: FOR LEMONY GOAT-CHEESE CHICKEN:
1 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1 teaspoon grated lemon zest

GROUP B: FOR CURRIED CHICKEN:
1/2 cup apple juice
1/2 cup low-sodium chicken broth
1/4 cup raisins

GROUP B: FOR COCONUT CHICKEN:
1 (14-oz) can light coconut milk
1 lime, zest and juice of
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GROUP C INGREDIENTS

GROUP C: FOR ROSEMARY-GARLIC CHICKEN:
1 tablespoon butter

GROUP C: FOR LEMONY GOAT-CHEESE CHICKEN:
4 ounces soft goat cheese

GROUP C: FOR CURRIED CHICKEN:
2 tablespoons heavy (whipping) cream

GROUP C: FOR COCONUT CHICKEN:
1 tablespoon Thai fish sauce
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GARNISHES (OPTIONAL)

GARNISH: FOR CURRIED CHICKEN:
2 tablespoons toasted sliced or slivered almonds

GARNISH: FOR COCONUT CHICKEN:
2 tablespoons chopped fresh cilantro leaves

TO PREPARE THE CHICKEN (FOR ALL VARIATIONS):
Using a rolling pin, pound the chicken breasts between 2 sheets of wax paper until they are of uniform thickness.

USING GROUP A INGREDIENTS:
Heat the oil and garlic and any Group A ingredients 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, 3-5 minutes on each side.

USING GROUP B INGREDIENTS:
Add the Group B ingredients (All, plus your choice). 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 syrup, 3-5 minutes.

USING GROUP C INGREDIENTS:
Whisk in the Group C ingredients and pour the sauce over the chicken. Top with garnish (if listed).

Servings: 4
Adapted from source: unknown (old magazine clipping)