My favorite new recipe this year, and the favorite of many New York Times readers apparently, is Velvet Chicken Breasts with mustard sauce It's very easy to make and can be prepped ahead of time. The actual cooking only take a few minutes on the stove. The chicken is incredibly dense and moist almost like you'd find from a sous vide machine.
The Velveting technique--used in a lot of Chinese cooking to marinade meat pre-wok-- involves soaking the chicken breasts in a mixture of egg whites and cornstarch. (You whip the whites then blend in the starch to create a foam.) Breasts can sit here for a few hours.
Next you make a simple sauce of mustards and creme fraiche which can also hang out in the fridge until dinnertime. When it's time to cook, saute the chicken very briefly in vegetable oil or melted butter. It's not long enough for them to even brown but when the egg white marinade touches the hot oil, it turns into a thick skin-like coating around the still raw breast. Remove the breasts and heat the sauce mixture in the pan. Then finish the chicken in the pan by gently heating through.