Boneless, skinless chicken breasts stored in your freezer are a lifesaver. 

Zesty Chutney
Sauté 4 breasts in 1 tbsp. butter for 4 min. per side.  Stir 1/4 cup orange juice and 2 tbsp. mango chutney into the pan juices.  Cover and simmer for 2 min.

Herbed Parmesan
Dip the chicken into beaten egg.  Stir 1/4 cup dry bread crumbs with 2 tbsp. grated Parmesan cheese and 1 tbsp. chopped parsley.  Press onto 4 boneless, skinless chicken breast.  Sauté in 1 tbsp. butter for 4 min. per side.

Paprika Stroganoff
Sprinkle 4 breasts with 1/2 tsp. paprika and a pinch of black pepper.  Sauté with 1/4 cup minced onion in 1 tbsp. butter for 4 min. per side.  Then, stir in 1/4 cup sour cream.

Peppery Mustard
Whisk 2 tbsp. Dijon with 1 cup sour cream and 2 tsp. drained and rinsed green peppercorns.  Spoon over sautéed chicken.

Mustard Dill
Sauté 4 breasts in 2 tbsp. butter until golden on both sides.  Add 1/4 cup white wine and 2 tbsp. chopped fresh dill.   Cover, simmer for 10 min.  Remove chicken.  Whisk 1 tbsp. Dijon mustard and 1/2 cup sour cream into the sauce.

Orange Honey
Sauté 4 breasts in 2 tbsp. butter until golden on both sides.  Add 1/4 cup water.  Cover, simmer for 10 min.  Remove chicken.  Add 1/4 cup crumbled Roquefort cheese and 2 finely chopped whole green onions.  Stir over med. heat until thick.

Elegant French
Combine 2 tbsp. cognac, 1/2 cup table cream, 3/4 tsp. dried tarragon and a pinch of salt in a small saucepan.  Boil, stirring frequently, until slightly thickened, and pour over sautéed chicken.

Recipes from Chatelaine Cook Book