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high and pour in the Marsala. Bring the wine to a boil, scraping up any bits on the bottom of the pan. Boil for 1 minute, then add the tomato paste and the remaining teaspoon of balsamic vinegar. Cook for about 15 seconds, just until the tomato paste melts into the sauce, stirring constantly. Return the breasts and any accumulated juices to the skillet. Heat through, about 1 minute per side. Transfer the breasts to two dinner plates and serve by pouring the sauce over the stuffed breasts.

SOUTHWESTERN MOO SHU CHICKEN WRAPS makes 2 tortilla wraps

Here’s a southwestern take on a Chinese stir-fry with Thai flavors. But it’s not just innovation for its own sake—instead, there’s a balance of flavors here, layered into a simple wrap. The chicken pieces and vegetables traditionally associated with moo shu dishes are quickly cooked in a wok, dressed with a Thai peanut sauce, then folded into flour tortillas. If you have peanut allergies, substitute cashew butter for the peanut butter and corn oil for the peanut oil.

2 tablespoons smooth peanut butter

1½ tablespoons soy sauce

1½ tablespoons water

2 teaspoons rice vinegar (see page 12)

1 teaspoon sugar

½ teaspoon chili powder

½ teaspoon freshly ground black pepper

2 tablespoons peanut oil

1 large boneless, skinless chicken breast half (about 8 ounces), sliced into thin strips

2 small scallions, thinly sliced

1 small garlic clove, minced

2 teaspoons peeled, minced fresh ginger

1 very small head green cabbage (about 8 ounces), cored, outer leaves removed, then the remaining leaves roughly chopped (about 2 cups; see Note)

1 cup fresh broccoli florets, or 1 cup frozen broccoli florets, thawed

1 medium portobello mushroom cap, finely chopped

Two 12- to 14-inch flour tortillas

1. Whisk the peanut butter, soy sauce, water, vinegar, sugar, chili powder, and pepper in small bowl until uniform; set aside.

2. Heat a wok or medium skillet over medium-high heat. Swirl in 1 tablespoon of the peanut oil, then add the chicken breast strips. Sauté for about 3 minutes, or until browned and cooked through, stirring frequently. Transfer the strips to a small plate and set aside.

3. Maintaining the heat under the wok or pan, swirl in the remaining 1 tablespoon of the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds, or until fragrant, tossing and stirring constantly. Then toss the cabbage, broccoli, and mushroom into the pan. Stir-fry for 1 minute, or just until the cabbage starts to go limp; then pour in the prepared peanut butter sauce. Cover the pan, reduce the heat to low, and cook for 4 minutes to wilt the cabbage and allow the mushrooms to release their liquid.

4. Uncover the pan, raise the heat to medium-high, and stir-fry for about 3 more minutes, or until any liquid in the pan is reduced to a glaze. Add the cooked chicken breast strips and any accumulated juices to the pan; stir-fry for about 1 minute, or until the chicken is heated through.

5. Lay the two tortillas on your work surface. Spoon half the mixture into the center of each. Roll into wraps and serve.

NOTE: If you like, substitute 8 ounces baby bok choy, roughly chopped. Or use napa or savoy cabbage, although the heads are larger and will thus require you to use just half a head. Or substitute fresh baby spinach leaves for the cabbage.

CHICKEN AND DUMPLINGS with PARSNIPS AND LEEKS makes 2 servings

Here’s a new, two-person version of the classic. The leeks melt into the stew, and the parsnips add just a touch of earthiness, more piquant than the traditional carrots, and so better able to cut through the creamy sauce. Slice them as thinly as possible to reduce the cooking time.

One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably low-sodium)

½ cup plus 2 teaspoons all purpose flour

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon grated nutmeg

1 tablespoon solid vegetable shortening

3 tablespoons cold milk (regular, low-fat, or nonfat)

Two 6-ounce boneless, skinless chicken breast halves, each cut into four equal