Five $5 Chicken Dinners

Boneless, skinless chicken breasts—so wonderfully affordable, yet so dull if they’re not prepared the right way. Here are five fantastically tasty recipes for chicken breasts, and none of them will run you much more than $5 a serving.

SERVES: each recipe serves 2.

INGREDIENTS:

CHICKEN PROVENÇAL

• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup thinly sliced fennel bulb
• ½ cup sliced onion
• 1 large garlic clove, minced
• 1 teaspoon herbes de Provence or dried thyme ¾ cup dry white wine
• ½ cup canned diced tomatoes
• ¼ cup dry-cured black olives
• 2 tablespoons chopped fresh flat-leaf parsley

ITALIAN CHICKEN

• 2 ounces pancetta
• 4 tablespoons flour
• 1 tablespoon unsalted butter
• ½ cup sliced onion
• 6 ounces marinated artichokes (drained and cut in half lengthwise)
• ½ teaspoon finely chopped fresh rosemary
• 1 garlic clove, minced
• 1 cup dry white wine (such as sauvignon blanc or pinot grigio)
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated ParmigianoReggiano cheese

ASIAN CHICKEN

• 2 tablespoons flour
• 3 tablespoons vegetable oil
• 4 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 scallions, chopped
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• Red pepper flakes
• 1 cup chicken stock
• ½ teaspoon soy sauce
• ¼ teaspoon sesame oil
• ¼ cup chopped fresh cilantro
• ¼ cup chopped scallions

BISTRO-STYLE CHICKEN WITH RED WINE

• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 1 cup sliced onion
• 4 ounces sliced mushrooms
• ½ teaspoon dried thyme
• 1 garlic clove, minced
• 1 cup full-bodied red wine (such as cabernet sauvignon, zinfandel, or merlot)
• 1 tablespoon tomato paste
• 2 ounces diced bacon
• 1 tablespoon chopped fresh flat-leaf parsley

MEXICAN CHICKEN

• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 fresh jalapeño pepper, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ cup chicken stock
• ¼ cup dry white wine (such as sauvignon blanc or pinot grigio)
• ½ firm ripe avocado, sliced
• 2 tablespoons sour cream
• 4 tablespoons chopped fresh cilantro
• 2 to 4 lime wedges, for serving

INSTRUCTIONS:

CHICKEN PROVENÇAL

1. Evenly coat each chicken breast with 1 tablespoon flour.
2. Heat olive oil and butter in a 12-inch skillet over moderate heat, then cook the chicken until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
3. In the skillet, add fennel bulb, onion, garlic, and herbes de Provence or dried thyme. Cook over moderate heat, stirring occasionally, until the fennel and onion have softened, 2 to 3 minutes.
4. Add white wine and bring to a boil. Add tomatoes, olives, and the chicken, then cover and simmer until the chicken is cooked through, 10 minutes.
5. Stir in parsley and serve.

ITALIAN CHICKEN

1. Coarsely chop pancetta, then cook in a 12-inch skillet over moderate heat, stirring occasionally, until browned. Remove the pancetta from the pan with a slotted spoon and reserve. Leave the rendered fat in the skillet.
2. Evenly coat each breast with 2 tablespoons flour.
3. Add butter to the fat in the skillet, then cook the chicken over moderate heat until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
4. In the skillet, add onion, artichokes, and rosemary and cook, stirring occasionally, until the onion has softened, 2 to 3 minutes. Add garlic and cook 1 minute more. Add white wine and bring to a boil.
5. Add the chicken to the skillet, then cover and simmer until it is cooked through, 10 minutes. Stir in the pancetta and parsley.
6. To serve, spoon the artichoke mixture over the chicken breasts and sprinkle each with 1 tablespoon cheese.

ASIAN CHICKEN

1. Evenly coat each piece of chicken with 1 tablespoon flour.
2. Heat 2 tablespoons vegetable oil in a 12-inch skillet over moderate heat, and cook the chicken until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
3. Add 1 tablespoon oil to the pan. Cook mushrooms, scallions, ginger, garlic, and a pinch of red pepper flakes over moderate heat, stirring occasionally, until the scallions and mushrooms begin to soften, 2 to 3 minutes.
4. Add chicken stock, soy sauce, sesame oil, and the chicken, then cover and simmer until the chicken is cooked through, 10 minutes.
5. Serve the chicken with the sauce spooned over, and top with cilantro and scallions.

BISTRO-STYLE CHICKEN WITH RED WINE

1. Evenly coat each piece of chicken with 1 tablespoon flour.
2. Heat butter in a 12-inch skillet over moderate heat, then cook the chicken until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
3. In the skillet, add onion, mushrooms, and thyme. Cook until the onion and mushrooms have softened, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
4. Stir in red wine and tomato paste. Add bacon, then the chicken. Cover and simmer until just cooked through, 10 minutes.
5. Serve each piece sprinkled with parsley.

MEXICAN CHICKEN

1. Evenly coat each piece of chicken with 1 tablespoon flour.
2. Heat olive oil in a 12-inch skillet over moderate heat, and cook the chicken until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
3. In the skillet, add onion, jalapeño, cumin, and oregano, and cook over moderate heat, stirring occasionally, until the onion has softened, 2 to 3 minutes. Add chicken stock and white wine and bring to a boil.
4. Add the chicken, cover, and simmer until the chicken is cooked though, 10 minutes.
5. To serve, spoon the sauce over the chicken, then top each piece of chicken with avocado, sour cream, and cilantro. Serve with a wedge or two of lime on the side.