Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces).

1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes.

2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.


11. Alla Vodka: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings; cook 1 minute. Add 2 cups canned crushed tomatoes, 1/2 cup cream and 1/4 cup vodka; simmer 5 minutes. Pour over the chicken and top with chopped basil.

12. Breaded: Pound 4 small chicken breasts until 1/2 inch thick; season with salt. Dredge in flour, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain on paper towels. Season with salt.

13. Cornflake: Make Breaded Chicken (No. 12), swapping 2 cups crushed cornflakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side.

14. Parmesan: Make Breaded Chicken (No. 12), mixing the breadcrumbs with equal parts grated Parmesan. Arrange the cooked chicken in a baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella and 1/2 cup Parmesan. Bake at 425 degrees F, 15 minutes.

15. Gravy-Topped: Make Breaded Chicken (No. 12); remove to a plate. Whisk 1 tablespoon flour, a pinch of paprika, and pepper to taste into the drippings; cook, whisking, until golden. Whisk in 1 cup milk; simmer until thick. Pour over the chicken.

16. Spice-Crusted: Make Breaded Chicken (No. 12), substituting 1 cup fine cornmeal mixed with 1 1/2 teaspoons ground cumin and 1/4 teaspoon cayenne for the breadcrumbs.

17. Nuggets: Cut 2 large chicken breasts into 1-inch pieces; season with salt. Dip in buttermilk, then dredge in 1 cup flour mixed with 2 teaspoons Cajun seasoning. Fry in 2 inches of 365 degrees F vegetable oil, 4 minutes.

18. Spicy Tenders: Cut 4 small chicken breasts into strips. Dredge in flour, then dip in 4 beaten eggs mixed with 1 tablespoon each Sriracha and water; dredge in panko. Fry in 1 inch of 350 degrees F vegetable oil, 6 minutes. Serve with mayonnaise mixed with Sriracha.

19. Pesto Pasta: Brown 1 sliced large chicken breast in a skillet with olive oil over medium-high heat, turning, 5 minutes. Add 1/2 cup white wine; simmer until reduced, 5 minutes. Add 3/4 cup pesto and 3/4 cup cream; cook until thickened. Stir in 1/4 cup Parmesan; season with salt and pepper. Toss with 12 ounces cooked pasta.

20. Kebabs: Cut 2 each small chicken breasts, Italian sausages, bell peppers and red onions into 1-inch pieces. Marinate in 1/4 cup olive oil, the juice of 1 lemon, 3 smashed garlic cloves and a pinch each of salt and Italian seasoning in the refrigerator, 30 minutes. Thread onto skewers; grill over medium-high heat, 4 to 5 minutes per side.

21. Pho: Simmer 4 cups chicken broth, 2 tablespoons fish sauce, 1 star anise pod and 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts and cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapeno, basil and mint.

22. Basic Soup: Simmer 5 cups chicken broth, 2 large chicken breasts and 1 cup each sliced carrots, celery, onions and parsnips, 20 minutes. Shred the chicken, then return to the soup; add some chopped dill and parsley.

23. Dumpling Soup: Make Basic Chicken Soup (No. 22). Mix 1/3 cup each flour and softened butter to form a paste; whisk into the soup and bring to a boil. Add 4 quartered rounds of refrigerated biscuit dough; cover and simmer 25 minutes.

24. Basic Roasted: Season 2 large chicken breasts with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes, then roast at 375 degrees F, 15 minutes.

25. Ratatouille: Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saute 1 each diced small eggplant, zucchini, bell pepper, tomato and red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. Return the chicken to the pan; roast at 375 degrees F, 15 minutes. Top with torn basil.