Dinner in a Hurry

Keeping chicken breasts in the freezer is a working cook's insurance there will be something for dinner, even on those nights when the refrigerator is empty and you can't face the grocery store.  Thaw them in the microwave on the "defrost" setting and you're ready to go.  This recipe uses veggies that are often in my fridge, but don't be afraid to substitute whatever is in yours.  A green pepper or chopped broccoli works, and you can use a regular onion instead of spring.  If you're feeling energetic, add rice, potato, salad or bread.  I'm inclined to serve absolutely nothing else with this Easy Chicken Saute and just call it dinner.

Easy Chicken Sauté

2 tablespoons olive oil
6 spring onions
1 medium zucchini
1 red pepper
2 whole chicken breasts, de-boned and sliced
1/4 cup fresh cilantro, chopped
1/2 cup chicken broth
1/2 cup white wine
1/2 lime, juiced
Salt & pepper to taste

Sauté chopped onions, zucchini and pepper in olive oil. Add chicken and lightly brown on both
sides. Add remaining ingredients, bring
to boil, reduce to simmer and cover for 10 minutes. Remove lid and cook 5 minutes more.

Serves 2