Simple Sauteed Chicken Breasts (pg. 191) with White Wine Sauce (pg. 196)

I've made these several times already, so obviously we like them!  They are exactly what the name says....simple!  I would recommend using thinner chicken breasts.  I used some pretty thick ones the first time I made these and it took longer than it says to cook.  Also, be careful not to over-salt these, especially if you are making the sauce b/c it also has salt in it (I made that mistake once).  I like that these are so versatile and can be served with many different kinds of sides.  I have served them with the creamy skillet penne w/mushrooms and asparagus (pg. 142), and it was a yummy meal.  This particular time, I wanted the simplest meal possible so I just made a Lipton rice packet.  Not exactly gourmet, but we needed a really quick meal!