People often asked me, as I was writing this book, What should I do with chicken breasts? I think they want to cook chicken breasts because they are lean (therefore supposedly good for you) and quick to prepare, but there’s that persistent problem that there are inevitably two to a package, too much for a single meal. Frankly, I see that not as a problem but as an asset, because, again, you have something to play with for a second round. Here is a basic recipe for cooking the chicken so that it is flavorful and not dried out; it can be varied in as many ways as there are vegetables in season. I confess that I prefer dark chicken meat over light; if you feel the same way, just substitute two leg-thigh pieces for the breast meat, and cook about 5 minutes longer.

　　

Ingredients

1 whole chicken breast, split and boned, preferably with skin left on

　　Salt and freshly ground pepper

　　1 tablespoon butter

　　1/4 bell pepper, red, orange, or purple, cut into matchsticks

　　1 small zucchini, cut into matchsticks

　　4 scallions (or more if very thin), cut into matchsticks

　　A splash of white wine

　　A sprinkling of parsley or other fresh seasonal herbs

　　

Step 1

If the packaged breast meat you buy has not been boned, it is very easy to do yourself. Simply use a sharp knife to scrape the breast meat off the rib cage and free the wishbone, if it’s still there. Save the bones for soup.

　　

Step 2

Rinse the chicken, and pat dry thoroughly with paper towels. Rub salt and pepper over both sides. Heat the butter in an 8- or 9-inch heavy skillet, and lay in the chicken. Let brown over medium heat for about 3 minutes, then turn and brown the other side. Continue to sauté for 15 minutes, turning several times, then push the chicken to the edge of the pan. Remove all but 2 teaspoons of the fat, toss the bell pepper into the bare part of the pan, and stir-fry for 2 minutes. Add the zucchini and scallions and continue to cook, tossing and stirring, until they are just tender—about 3 minutes more. Sprinkle on more salt to taste and a few grindings of pepper. Remove one of the chicken pieces to a warm plate and surround it with the vegetables (setting the other piece of chicken aside for a second round). Turn the heat up a little, and splash some wine into the pan. When it has reduced and thickened slightly, spoon out the pan juice, scraping up any brown bits, and pour it over the chicken you are about to eat. Sprinkle some parsley or other herbs on top.

　　

Variations

Step 3

Try other vegetable combinations: Artichoke hearts with slices of onion and new potatoes; root vegetables such as parsnips, celery root, and young turnips are all good with strips of peppers; play with mushrooms, shallots, and fennel, as well as broccoli florets or broccolini. Longer-cooking vegetables are better blanched first for several minutes.

　　

Second Rounds

Step 4

Cold chicken always lends itself to a good chicken sandwich or salad (see suggestions, pages 146 and 147). Leftover breast meat is nice in a Greek soup (see page 89).

　　The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.