Pound That Chicken

Boneless, skinless chicken breasts are always a good choice for a quick dinner. But what do you do when you want to make the cooking time even shorter? You pound them flat.

This not only helps release stress, it also does wonders for the chicken. Flattening the breasts to 1/4-inch thickness lets them cook faster and more evenly because the meat is the same thickness throughout. The result is moister, juicier meat that cooks in about 7 minutes.

Next time you’re in a hurry to put a great meal on the table, remember that trick. You and the chicken will be the better for it.

Campbell is a former intern in The Times Test Kitchen.

MENU (30 MINUTES OR LESS)

Sauteed Chicken With Artichokes and Leeks

Egg Noodles

Biscotti

Cappuccino

SAUTEED CHICKEN WITH ARTICHOKES AND LEEKS

1 (3/4-pound) package egg noodles

4 boneless, skinless chicken breast halves, flattened to about 1/4 inch thick

Salt, pepper

1 tablespoon olive oil

1 tablespoon plus 1 teaspoon butter

1 large leek, halved lengthwise, rinsed well and chopped

1 (13 3/4-ounce) can quartered artichoke hearts in water, drained

1 large clove garlic, minced

1/3 cup dry vermouth

1/2 cup chicken broth

2 teaspoons chopped sage

2 teaspoons chopped thyme

1/3 cup chopped parsley

Cook noodles in plenty of salted boiling water until tender but still firm to bite, 10 to 12 minutes, or according to package instructions. Drain.

Season chicken breasts with salt and pepper to taste. Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat until butter melts and starts to foam. Saute chicken breasts 2 minutes per side. Remove from skillet, and keep warm on platter covered with foil.

Add leek, artichoke hearts and garlic to skillet and cook 1 minute. Add vermouth and cook 2 minutes. Add chicken broth, remaining 1 teaspoon butter, sage, thyme, parsley and chicken breasts with any juices that have accumulated on platter, and cook uncovered until sauce is reduced slightly, about 3 minutes. Season to taste with salt and pepper. Serve over egg noodles.

4 servings. Each serving:

644 calories; 515 mg sodium; 189 mg cholesterol; 14 grams fat; 71 grams carbohydrates; 53 grams protein; 2.48 grams fiber.

INGREDIENTS

Shopping List

1 (13 3/4-ounce) can quartered artichoke hearts in water

1 (8-ounce) package biscotti

4 boneless, skinless chicken breast halves

1 large leek

1 (3/4-pound) package egg noodles

1 bunch parsley

1 bunch sage

1 bunch thyme

Staples

Butter

Chicken broth

Garlic

Olive oil

Pepper

Salt

Dry vermouth

COUNTDOWN

20 minutes before: Pound chicken breasts and season with salt and pepper.

15 minutes before: Chop leek, garlic, sage, thyme and parsley.

12 minutes before: Begin cooking noodles.

10 minutes before: Begin sauteing chicken breasts.

6 minutes before: Remove chicken breasts to platter. Add leeks, artichokes and garlic to skillet.

5 minutes before: Finish cooking chicken with vermouth, broth, butter and herbs.