Unlike a succulent roast chicken, which can stand on its own with little adornment beyond salt and pepper, a sauteed chicken requires help.

The quick and easy recipe below for sauteed chicken follows Provencal traditions in its use of assorted herbs and olive oil.

Serve immediately in soup bowls or over chunks of sauteed chicken, beef or lamb.

So was tomatillo toast ($5.95), thick, crusty salsa-soaked bread loaded with sauteed chicken and ham.

For breakfast I had half a pound of sauteed chicken and a cup of cottage cheese.

Then I repeated breakfast and had half a pound of sauteed chicken and a cup of cottage cheese for lunch.

The sauteed chicken with mushrooms, hunter style ($11 a pound), was also a winner.

Another winning entree was nuggets of sauteed chicken in a lovely lemon sauce ($18, $20).

An appetizer called sauteed chicken, apricot and scallion pancake sends cacophonous signals through one's head.

I had cantaloupe, salmon, beef with broccoli and a little sauteed chicken.