Easy side: Stir together 1 cup uncooked orzo pasta, cooked according to package directions, and 1/4 cup refrigerated pesto. Sprinkle with freshly grated Parmesan cheese, if desired.
Sprinkle chicken breasts with salt and pepper.
Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken, and keep warm.
Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce.
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