Chicken breasts are pretty and tasty with peppers, olives

"The simpler the better" is a phrase that's welcome to many busy cooks. When it's followed by the words "sensational home cooking," who's not going to be avid to know more?

The whole deal is set out in the title of a new cookbook -- "The Simpler The Better: Sensational Home Cooking in 3 Easy Steps" by Leslie Revsin (Wiley, 2004, $24.95).

Revsin is a chef, food writer and consultant, known for having been the first woman chef at New York's Waldorf-Astoria Hotel, but also as a television food-show host and author of several other cookbooks.

Revsin says she was prompted to write this book to help her daughter, the working mother of two little boys, balance her limited time with her desire to cook. Revsin's goal for the book: "Pared down cooking. Really good food. And no gimmicks."

Chicken Breasts with Roasted Peppers, Purple Olives and Garlic

12 pitted Kalamata olives

1/4 cup extra-virgin olive oil

1 cup coarsely chopped roasted red bell peppers

2 large garlic cloves, thinly sliced

3 tablespoons tomato puree

4 skinless, boneless chicken breasts, 7 ounces each

Coarsely chop olives. Heat olive oil in a large skillet over low heat. Stir in roasted peppers, garlic, chopped olives and tomato puree. Season with salt and 1/4 teaspoon freshly ground pepper. Cook, stirring occasionally, 3 to 4 minutes.

Add chicken to skillet, cover pan, and reduce heat to as low as possible. Cook, turning once, until chicken is white throughout, about 8 minutes.

Serve chicken hot, with sauce spooned on top.

Makes 4 servings.

Cook's tips: The quality of prepared roasted peppers varies widely. Look for jars that contain vivid red peppers that appear firm and whole. Check the label to avoid those that have citric acid listed.

Variation: To add a little heat to the dish, sprinkle in a big pinch of hot pepper flakes as the chicken cooks.