Pan-Roasted Chicken with Peach and Bourbon Glaze

This recipe is used for a cooking class called "20 Dishes You Can Make for Dinner in 20 Minutes." It is perfectly delicious just as written, but can be used as a template for other recipes. For example, instead of chicken breast, try salmon fillet, pork tenderloin, turkey cutlet, or tofu. Instead of bourbon, try rum, red wine, white wine, sherry, or fruit juice. Instead of peach preserves, try pineapple, black cherry, or fig preserves. The technique remains the same, but the combinations change to create different results. You'll get the idea (or 20 of them) in no time. And your family will get a different meal every week.

4 (4-ounce) boneless skinless all-natural chicken breasts  
Salt and freshly ground black pepper to taste  
2 teaspoons canola oil  
1/2 cup minced onion  
2 tablespoons bourbon  
1/4 cup chicken stock  
1/2 cup all-fruit peach preserves  
4 teaspoons chopped fresh mint leaves  
1 tablespoon fresh lemon juice  
1 tablespoon cider vinegar  
1 tablespoon sugar

Season the chicken with salt and pepper. Heat the canola oil in a cast-iron skillet over medium heat. Add the chicken; cook, covered, for 3 to 4 minutes. Turn the chicken; cook, covered, for 2 minutes longer. Add the onion; cook, covered, for 2 minutes longer. Remove the chicken and onion to a plate; cover and keep warm. Return the skillet to medium-high heat and add the bourbon. Carefully flambé tilting the pan away from you. When the flames subside add the stock, peach preserves, mint, lemon juice, vinegar and sugar. Stir with a wooden spoon, being careful to incorporate all the brown bits. Cook, stirring occasionally, until the mixture has reduced to a sauce-like consistency. Taste and adjust the seasonings. Add the reserved chicken and any accumulated juices. To serve, place 1 piece of chicken on each of 4 plates; top each with sauce.

You might want to add sliced mushrooms along with the onion, too.

Yield: 4 servings

Polenta Pound Cake with Oranges

The polenta part of this recipe, in addition to having a nice alliterative ring, refers to the use of cornmeal -- the integral ingredient in a savory Italian side dish of the same name. The use of cornmeal in this cake adds a pleasant granular texture and rustic appeal just as it does to its savory Italian cousin.

2 large oranges  
1 1/2 cups confectioners' sugar  
1 1/4 cups flour  
1/2 cup yellow cornmeal  
1 teaspoon baking powder  
1/2 teaspoon salt  
1/2 cup fat-free plain yogurt  
3 tablespoons canola oil  
1 teaspoon pure vanilla extract  
2 eggs, lightly beaten

Grate enough orange zest to equal 1 tablespoon. Remove and discard the remaining peel. Section the oranges into wedges; set aside. Sift the confectioners' sugar, flour, cornmeal, baking powder and salt into a large mixing bowl. Combine the orange zest, yogurt, canola oil, vanilla and eggs in a separate bowl. Add the yogurt mixture to the dry ingredients, beating with an electric mixer until the batter is smooth. Spray a 5 x 9-inch loaf pan with nonstick cooking spray. Pour in the batter. Bake at 325 degrees for 50 minutes or until the cake tests done. Remove to a wire rack to cool. To serve, cut the cake into 1/2-inch slices and spoon Orange Sauce over each slice.

Yield: 16 servings

Orange Sauce

2 cups orange juice  
1 cup sugar  
3 cloves

Reserved orange segments (above)

Combine the juice, sugar and cloves in a saucepan over medium heat. Cook until reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and strain into a clean bowl. Add the orange wedges.