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Four 5-to 6-ounce boneless skinless chicken breasts

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

6 large radishes, thinly sliced

2 medium shallots, thinly sliced into rings

½ cup dry vermouth or dry white wine

½ cup chicken broth

1 tablespoon white wine vinegar

1 tablespoon unsalted butter

½ teaspoon salt

Season the breasts with the pepper. Heat a large skillet or sauté pan over medium heat. Swirl in the olive oil, then add the breasts to the skillet. Cook, partially covered or covered with a splatter shield, until browned, about 5 minutes, turning once but making sure several times that the breasts are not sticking. Transfer to a plate and set aside.

Add the radishes and shallots to the skillet. Cook, stirring frequently, until softened, about 2 minutes. Pour in the vermouth or wine and the broth; scrape up any browned bits on the bottom of the pan with a wooden spoon as the sauce comes to a simmer.

Return the breasts and any accumulated juices to the pan. Cover and cook until a meat thermometer inserted into the center of a breast registers 165°F (our preference) or 170°F (the USDA recommendation), about 10 minutes.

Transfer the breasts to a serving platter. Swirl the vinegar into the liquid in the pan, then whisk in the butter until it melts. Season with salt and pour the sauce and the vegetables over the breasts to serve.

Variations: Add 1 tart green apple, such as a Granny Smith, peeled, cored, and diced, with the radishes.

Add 2 teaspoons stemmed thyme or chopped parsley leaves with the vinegar.

Add ¼ cup toasted walnut pieces with the vinegar.

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A Breast Is a Breast Is a Breast—or Is It?

Chickens have one “breast”—the large, meaty, chestlike area above their legs. But in culinary parlance, we divide the breast into two sections or lobes—left and right—and refer to each of these as a “breast.” In other words, a chicken has one breast in the barnyard but two in the kitchen. To complicate matters, you can indeed find “whole breasts” at your market—that is, both halves kept together.

The same goes for boneless skinless breasts. It would be more accurate to say “boneless skinless breast halves,” but the construction is awkward and its misplaced accuracy can lead to confusion (as someone starts hacking in half the breasts they buy at the store).

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Braised Boneless Skinless Chicken Breasts with Tomatoes and Artichoke Hearts

These stewed breasts can be made and refrigerated up to 2 days in advance; reheat, covered, in a 325°F oven for about 15 minutes. Makes 4 servings

2 tablespoons olive oil

1 tablespoon unsalted butter

Four 5-to 6-ounce boneless skinless chicken breasts

1 small onion, chopped

2 garlic cloves, minced

1 tablespoon all-purpose flour

¼ cup dry white wine or dry vermouth

1¾ cups canned diced tomatoes

One 12-ounce package frozen artichoke hearts, thawed

2 teaspoons chopped tarragon leaves or

1 teaspoon dried tarragon

½ teaspoon freshly ground black pepper

½ teaspoon salt

Heat a small Dutch oven or a high-sided sauté pan over medium heat. Add the olive oil, then melt the butter. Add the chicken breasts and brown them on both sides, about 6 minutes, turning once but shaking the pan a few times to make sure they don’t stick. Transfer to a large plate.

Add the onion to the pan; cook, stirring often, until softened, about 2 minutes. Add the garlic and cook for 20 seconds.

Sprinkle the flour into the pan, stir well, and cook undisturbed for 15 seconds. Whisk in the wine or vermouth in a slow, steady stream, all the while scraping up any browned bits on the pan’s bottom. Continue cooking, whisking constantly, until thick and bubbling, about 1 minute.

Stir in the diced tomatoes, artichoke hearts, tarragon, and pepper. Return the chicken breasts and any accumulated juices to the pan, nestling the breasts into the liquid.

Bring the sauce to a simmer, reduce the heat to low, cover, and simmer slowly until the sauce thickens slightly and a meat thermometer inserted into the center of a breast