All recipes are for two—just multiply for more people.

Let's begin with the ever-popular chicken breast—boned and skinned.

The first thing you'll notice is that, as with the recipes for almost all countries, the chicken breasts are coated with seasoned flour, and fried in oil or butter until done. Then, they are removed.

Usually onions or garlic are added to the pan, and also fried. Then, some liquid, such as wine, water, lemon juice, or cream, is added to make a sauce. Broth (or bouillon) is often included to give the sauce more flavor, and body. All the seasonings can be adjusted to your own taste. Tasting the food you're preparing, as you go along, is one of the great secrets of good cooking.

Now we'll show in more detail how to go about preparing the chicken breasts in the “style” of each of several countries.