ORANGE AND GINGER CHICKEN

• 4 boneless chicken breast halves with skin
  
• Salt and pepper to taste
  
• All-purpose flour
  
• 2 tablespoons (1/4 stick) butter
  
• 1 tablespoon olive oil
  
• 4 teaspoons minced peeled fresh ginger
  
• 2 tablespoons brown sugar
  
• 1 teaspoon dry mustard
  
• 2 cups orange juice
  
• 2 teaspoons grated orange peel
  
• 3/4 cup thinly sliced green onions

Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; saute until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel.

Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer.

Season sauce with salt and pepper. Transfer chicken and sauce to platter.

Serves 4.

-- Bon Appetit

BROILED SALMON WITH CITRUS YOGURT SAUCE

If you can't find Greek yogurt, buy regular plain whole-milk yogurt and drain it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.

For salmon

• 1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
  
• 3/8 teaspoon salt
  
• 1/4 teaspoon black pepper

For sauce

• 1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, above)
  
• 2 tablespoons extra-virgin olive oil
  
• 2 tablespoons water
  
• 1 teaspoon finely grated fresh lime zest
  
• 1 tablespoon fresh lime juice
  
• 1/2 teaspoon finely grated fresh orange zest
  
• 1 teaspoon fresh orange juice
  
• 3/4 teaspoon salt
  
• 1/4 to 1/2 teaspoon mild honey (to taste)
  
• Lime wedges to garnish

Special equipment: pliers (preferably needlenose)

Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.

Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.

While salmon broils, whisk together all sauce ingredients in a bowl until combined.

Serve salmon with sauce.

Makes 4 to 6 servings.

-- Gourmet