Short Notice Chicken Sautes

---------------------------------START WITH--------------------------------- 4 Chicken breasts;boneless

-and skinless ----------------------------------AND ADD---------------------------------- ---------------------------ZESTY CHUTNEY BREASTS--------------------------- 1 T Butter

1/4 c Orange juice

2 T Mango chutney

-------------------------OR:HERBED PARMESAN BREASTS------------------------- 1 Egg; beaten

1/4 c Bread crumbs, dry

2 T Parmesan cheese; grated

1 T Parsley; fresh, chopped

1 T Butter

------------------------OR:PAPRIKA STROGANOFF BREAST------------------------ 1/16 ts Paprika

1 pn Black pepper

1/4 c Onion; minced

1 T Butter

1/4 c Sour cream

------------------------OR: PEPPERY MUSTARD BREASTS------------------------ 2 T Dijon mustard

1 c Sour cream

Green peppercorns; rinsed --------------------------OR: ORANGE HONEY BREASTS-------------------------- 2 T Butter

1 Orange; juice of

1 T Honey, liquid

1/4 ts Ginger, ground

1/4 ts Curry powder

ZESTY CHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. HERBED PARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. PEPPERY MUSTARD: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4 (depending on appetites) ~--