Chicken convenient and fast

In the world of exotic foods and flavors, inevitably someone tasting snake, frog legs or some other so-called delicacy for the first time will make the crack that it "tastes like chicken." In my economy (and I mean that figuratively and literally), why not just go for chicken in the first place?

Chicken is a wonderful thing to behold, especially those boneless, skinless breasts of chicken. How easy, convenient and cheap! (Particularly when the grocery store has a buy-one-get-one-free sale.) The meat is lean, the waste nearly nonexistent and the preparations are endless.

I love sauteed chicken breasts in the skillet. You can make myriad sauces, flavor your chicken however you like, make it ethnic, slice it up and make it fast.

Here are two recipes I love, using those oh-so-convenient chicken breasts:

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Herbed Skillet Chicken

6 boneless skinless chicken breast halves

1/2 teaspoon thyme

1 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper to taste

1/2 cup plus 1 tablespoon water — divided

1 tablespoon cornstarch

2 tablespoons chopped parsley

1 tablespoon olive oil

In a skillet, heat olive oil over medium heat. Add chicken and cook 10 minutes or until slightly browned, turning once.

Combine thyme, garlic powder, onion powder and salt and pepper; sprinkle over chicken. Remove chicken, keeping warm and add 1/2 cup water to the skillet, using a wire whisk to scrape the pan and get up all the browned bits. Bring water to a boil, add chicken back in; cover, reduce heat and cook 10-20 minutes, depending on thickness of chicken, until chicken is done.

Remove chicken from skillet. Combine cornstarch and remaining 1 tablespoon water. Add to pan juices; cook until thickened and translucent, stirring or whisking constantly. Pour sauce over chicken and sprinkle with parsley. Serves 6.

Per serving: 202 calories; 13g fat (57.9 percent calories from fat); 19g protein; 3g carbohydrate; trace dietary fiber; 40mg cholesterol; 632mg sodium. Exchanges: 0 grain (starch); 2 1/2 lean meat; 0 vegetable; 1 fat.