For a casual supper, broil rounds of prepared polenta roll, and toss romaine lettuce with oil and vinegar; end with cheesecake. For a special dinner, have broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut dacquoise or other fancy cake from the bakery for a great dessert.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 2skinless boneless chicken breast halves
  • 2tablespoons olive oil
  • 2/3cup diced smoked ham
  • 1/2small fresh fennel bulb, diced
  • 1/2cup canned low-salt chicken broth
  • 1/2cup dry sherry
  • 2garlic cloves, minced
  • 2teaspoons grated orange peel

    DIRECTIONS

    Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 3 minutes per side; transfer to plate. Add 1 tablespoon oil, ham and fennel to skillet and sauté until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.