2 chicken breasts (Actually works with at least four with these ratios, with extra sauce left for putting with the chicken and underneath whatever bit)
1/2 c honey
1/2 tsp salt
1/4 c butter, melted
1/4 c. mustard (my house prefers spicy)

Skin and bone chicken, if necessary.  Place in baking dish.  Combine butter, mustard, and honey.  (Amounts above are completely elastic, other than making sure there is enough butter.  My house prefers more mustard than stated above, some others might prefer more honey.)  Spread or pour over chicken.  Bake for 35-40 minutes, basting and turning every 10 minutes or so, at 350 degrees.  Should be browning a bit before it is taken out, though as long as the chicken is cooked, it is delicious.  Serve on a bed of rice, noodles, or with french fries or salad, or …

4-8 chicken breasts or second joints (boil for 15 to remove skin)
1 T cooking oil
1 medium onion
1 clove garlic
1/2 c chopped pepper
1-2 tsp curry
1/2 tsp thyme
2 c canned tomatos

Skin and cut up chicken.  Saute vegets.  Add tomats and spices.  Cook at 350 for 30 minutes or simmer, covered, for 20.  Add chicken.  Cook.  Serve on rice, pasta, toast, or shredded lettuce.

3T olive oil
1 lb cutup chicken or turkey
1 med pepper, cut into strips
4 quartered tomatos
2T lemon juice
1 chopped clove garlic
1/2 lb or 1 can green beans
1/4 c chopped onions or scallions
1 can anchovies with capers

Saute onion and garlic.  Add beans and peppers.  cook lightly.  Add tomatos, anchovies, then chicken.  Add lemon juice.  Heat thoroughly.  Serve on pasta.

1 chicken breast or 4 second joints – boil for 15 minutes – skin, cut up if desired.
1T oil
2-3 small onions, chopped fine
1 green pepper, chopped fine
1/2 c chopped garlic (8-10 cloves)
4-5 oz chicken broth
salt, pepper
1/2 tsp saffron
1/2 bay leaf
1/2 pkg frozen peas or 1 can
1/2 c rice

Marinade boned and split chicken breasts in Italian dressing and lemon juice overnight.  Chop 2 cloves garlic, put in skillet w/ 1 T fat and the drained chicken.  When brown, add 1 c. chicken brother, 1 T parsley, and 1 tsp salt.  Cook until tender.

1/4 c OJ
1/2 T cornstarch
1 lb chicken, cut into strips
3/4 c chicken broth
1 1/2 T soy sauce
2 1/2 tsp oil
1 clover garlic
1 T fresh ginger (grated) or 1 1/2 tsp ground
1 1/2 c snow peas
1 med red pepper, strips
3/4 c sliced green onion
1 carrot, sliced
2 c cooked rice

Combine OJ and cornstarch.  Marinate chicken in that for 2 hours.  Combine broth and soy.  Heat oil, saute garlic & ginger, add chicken and brown.  Add veggies, stir in leftover marinade.  Serve on rice.

1 c red wine or sherry
1/4 c soy sauce
1/4 c cooking oil
2 T water
1 chopped clove garlic
1 tsp ginger
1/4 tsp oregano
1 T brown sugar
4 chicken breasts

This one can be dealt with by either making and using the ingre as a marinade, or by adding and cooking in a sensible order.

4 pieces chicken – boil slightly and skin

In dutch oven – heat:  3 T olive oil, 2 slices cut up bacon, 3/4 c (1 med) onion or peeled pearl onions, 2 cloves (or to taste) chopped garlic

Remove vegets.  Brown chicken pieces.  Remove chicken.

Add:  3 T flour, stir into oil and brown.
Replace chicken and vegets.
Mix and add:  1 1/2 c burgundy or other red, 1 c chicken brother, 2 T catsup, 2 T brown sugar, 1/4 tsp thyme, 1/8 tsp marjoram, 1 tsp salt, parsley to taste, and 1/2 bay leaf.

Simmer 1 hour.  Add some fresh mushrooms last five minutes.  Serve on noodles or rice.

Spicing when I cook this is actually variable.  There are a lot of different combinations that work well and are tasty.  Also not sure if those are the ratios I use.  They are the ones I started with, but I don’t always measure spices anymore.

2-4 chicken breasts, skinned and boned
Marinade chicken in:  lemon flavored salad dressing or 1/3 c lemon juice, 3 T Dijon, 1/3 c olive oil, pepper to taste

Saute 2 finely chopped cloves garlic in 2 T fat.  Drain chicken, brown in with garlic.  Remove chicken – add 1 c chicken brother, 1-2 tsp corbstarch, remaining marinade, 2 T parsley.  Return chicken, cook until done.

Garnish with almond bits and lemon slices.