Winner of a James Beard award, The Monday-To-Friday Cookbook is the cookbook for working people. A professional chef and "excellent teacher" (New York Times) who faces the same problem we all face in coming home to feed her family, Michele Urvater has developed an inspired system of weeknight cuisine that really works. It provides a complete blueprint: pantry, equipment, techniques, dining strategies-and over 300 superb recipes. And special skills are definitely not required. First, no more Mother Hubbard syndrome. A manageable list of basic ingredients-pastas, grains, canned fish, vegetables, and more-creates the foundation, and emergency pantry-only recipes mean you'll always have dinner in the house. Learn how to build meals around a focus, from the season's first asparagus to family members home at different times. And recycle-the roast you prepare on Sunday will help dress pasta on Tuesday. Then there are the recipes themselves: delicious, undemanding, nutritious, and economical dishes that allow for the utmost adaptability. Salmon Chowder. Pasta with Tuna and Black Olives. Twelve versions of sauteed chicken breasts. Gingered Lamb Stew. Seafood Risotto with Greens. Instant Chocolate and Whipped Cream Cake. With menu planner, glossary of techniques, professional tips throughout, clean-up hints, and Monday to Friday appendices-including the best recipes for children, entertaining, singles, and for cooking in 30 minutes or less, The Monday-To-Friday Cookbook is indispensable. Michele Urvater is also the host of her own TV series on The Television Food Network. Main Selection of the Book-of-the-Month Club's Good Cook Book Club and the Better Homes & Gardens Family Book Service. 198,000 copies in print. An "excellent teacher" is the New York Times's praise for Michele Urvater. The star of the Television Food Network series Cooking Monday-to-Friday,her books include the award-winning Monday-to-Friday Cookbook and Monday-to-Friday Chicken. Her 20-year cooking career includes catering, teaching, writing, consulting, and working as a corporate chef. Chicken Breasts Italian Style Makes: 4 servings Time: 20 to 25 minutes Use this as a working model for the Blueprint Recipe for Sauteed Chicken Breasts (page 148). All the variations that follow it are based on 1 pound of boneless, skinless chicken breasts. 1 pound or 2 whole boneless, skinless chicken breasts 1 clove garlic 1/2 cup fresh parsley leaves 2 tablespoons olive oil 1/4 cup dry white wine 1/2 teaspoon dried oregano 1/2 cup spaghetti sauce Salt and freshly ground black pepper 1. Separate the tenderloins from the breasts. If the chicken breasts are whole, cut them in half. 2. Mince the garlic. Rinse and chop the parsley. 3. Heat the olive oil in a large skillet over high heat until shimmering. Add the chicken breasts and tenderloins and reduce the heat to medium-high. Saute the chicken without disturbing the pieces for 3 to 4 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). 4. With tongs, flip the chicken over to the other side. Saute, undisturbed again, until the chicken is cooked through, 3 to 4 minutes longer. You can tell by poking the center with the tip of a knife; it should look white with only a hint of pink. Remove the chicken to a plate (that you'll reuse for dinner) and set aside. 5. Reduce the heat to medium, add the minced garlic to the skillet, and stir-fry for about 15 seconds until you get a whiff of its aroma. Add the wine and oregano and simmer until the wine has evaporated some, about 10 seconds. Add the spaghetti sauce and simmer until slightly thickened, 1 to 2 minutes. Swish in the minced parsley and season to taste with salt and pepper. 6. Reduce the heat to low and return the chicken breasts to the skillet. Turn them over a couple of times to coat them with the sauce, then remove the chicken to dinne

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