Instructions: A choice of easy sauces makes this recipe one for the file.

In a nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, 4 to 5 minutes per side. Transfer chicken to platter; keep warm.

Prepare sauce and serve.

Apple-Curry Sauce

After removing chicken, reduce heat to medium. Add 2 teaspoons vegetable oil to skillet. Add 1 Golden Delicious apple, peeled, cored and chopped, and 1 small onion, chopped. Cook, stirring, until tender. Stir in 1 teaspoons curry powder and teaspoon salt; cook 1 minute. Stir in cup mango chutney, cup frozen peas and cup water. Heat to boiling; boil 1 minute. Spoon over chicken.

Black Bean Salsa

After removing chicken, reduce heat to medium. Add 1 15- to 19-ounce can black beans, rinsed and drained, 1 10-ounce jar thick-and-chunky salsa, 1 8 -ounce can whole-kernel corn, drained, 2 tablespoons chopped fresh cilantro, and cup water to skillet. Cook, stirring, until heated through, about 1 minute. Spoon over chicken.

Chinese Ginger Sauce

After removing chicken, reduce heat to medium. Add 1 teaspoon vegetable oil to skillet. Add 1 red pepper, thinly sliced, and cook until tender-crisp. Add cup water, 2 tablespoons soy sauce, 2 tablespoons seasoned rice vinegar and 1 tablespoon grated, peeled fresh ginger. Heat to boiling; boil 1 minute. Sprinkle with 2 green onions, chopped. Spoon over chicken.

Provencal Sauce

After removing chicken, reduce heat to medium. Add 1 teaspoon olive or vegetable oil to skillet. Add 1 medium onion, chopped, and cook, stirring, until tender. Stir in 1 14 -ounce can Italian-style stewed tomatoes, cup pitted ripe olives, each cut in half, 1 tablespoon drained capers and cup water. Cook, stirring, until heated through, about 1 minute. Spoon over chicken.

Creamy Mushroom Sauce

After removing chicken, add 1 teaspoon vegetable oil to skillet. Add 10 ounces mushrooms, trimmed and sliced, 1 medium onion, thinly sliced, and teaspoon salt. Cook, stirring, until vegetables are golden brown and tender. Reduce heat to low; stir in cup light sour cream and cup water; heat through (do not boil). Spoon over chicken.

Dijon Sauce

After removing chicken, add cup half-and-half or light cream, 2 tablespoons Dijon mustard with seeds and cup seedless red or green grapes, each cut in half, to skillet. Cook over low heat, stirring to blend flavors, until sauce has thickened, about 1 minute. Spoon over chicken.

NOTES : Makes 4 main-dish servings.

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