The good ole boneless, skinless chicken breast.

In millions of households across America, this versatile ingredient is eternally present in the refrigerator or freezer. I would venture to guess that there are more recipes involving chicken than any other meat on Earth.

Why, then, do we sometimes find ourselves coming home from work, changing our clothes and heading for the kitchen, where we stare in uninspired boredom at a package of chicken breasts? “Well,” we think, “I could marinate this and grill it. But I always do that.”

Despite its great popularity, I have always found chicken to be in need of some jazzing up. Which shouldn’t always mean slicing it and tossing it in a stir-fry, a fajita or a pasta dish. Or breading and frying, or stuffing, or crock-potting.

I want ideas for a quick dish involving whole boneless, skinless chicken dishes. That’s why I was excited to see a recipe for chicken breasts with mushroom-sage sauce on Simply Recipes (see below). That sounds like a topping with enough flavor to overcome the taste of plain chicken.

When you’re staring at a package of chicken breasts and you don’t want to spend an hour on prep and cooking, what is your go-to topper?

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I’ll probably never again have the opportunity to title a blog entry like that. I’m taking advantage of it while I can.

As you may have guessed, today’s entry is about two different topics. First, I want to share news about a cool new product. Then we’ll move on to a reader’s question.

I’m intrigued by the Easy Whip, a new kitchen tool by a company called iSi North America that makes homemade whipped cream and dispenses it with the ease of a store-bought canister such as ReddiWip.

All you do with this device is pour in heavy whipping cream and a sweetener such as confectioner’s sugar, “charge the whipper” (whatever that means) and squirt it out. How nifty is that?

This is what the Easy Whip looks like. It reminds me of the Aunt Jemima bottle’s thinner, more elegant cousin. For more information about the Easy Whip, go to this Web site.

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