Thinly sliced boneless skinless chicken breasts, which are often labeled as cutlets, cook super-fast. Because they have no fat, sometimes the chicken can emerge from the pan dry and bland, but a well-seasoned pan sauce takes care of that potential problem very nicely. Here are two stellar examples of the genre.

Sausage & Peppers Chicken Sauté

Classic Neapolitan flavors add color and substance to this pretty chicken sauté. Serve it with a side of pasta tossed with Parmesan or Romano cheese and an arugula salad.

Makes 4 servings

1¼ pounds skinless, boneless chicken breast cutlets

Salt and freshly ground black pepper

2 tablespoons slivered fresh basil, plus 1 tablespoon for finish

3 tablespoons olive oil

6 ounces Italian link sausage (sweet or hot), thinly sliced

1 medium onion, sliced

Half a green bell pepper, seeded and thinly sliced

Half a yellow bell pepper, seeded and thinly sliced

½ cup dry white wine

1 cup petite diced canned tomatoes

Season the chicken with salt and pepper and scatter with 2 tablespoons basil, pressing it into the chicken.

Heat the oil in a large skillet over medium-high heat.

Add chicken and cook, turning once, until nicely browned, 3 to 5 minutes. Remove chicken from skillet, leaving drippings in the pan.

Add sausage, reduce heat to medium-low, and cook, stirring now and then, until it begins to brown, about 5 minutes. Add onion and pepper slices and cook over medium-high heat, stirring often, until beginning to brown, about 5 minutes. Raise heat to high, add the wine, tomatoes and remaining basil and simmer until the tomatoes break down a bit and sauce thickens, about 5 minutes.

Return chicken and any accumulated juices to sauce and heat through.

Maple-Mustard Chicken Cutlets with Sage

Smoky-sweet maple syrup, savory leaf sage and tangy mustard combine to create this smooth sauce for cutlets. Baked potatoes sprinkled with chives and steamed whole green beans would complement this dish nicely.

Makes 4 servings

1¼ to 1½ pounds chicken cutlets

Salt and freshly ground black pepper

2 tablespoons chopped fresh sage, plus 2 tablespoons to finish

4 tablespoons butter

2 tablespoons finely chopped shallots

1 large garlic clove, minced

1 cup chicken broth

1/3 cup maple syrup

1 tablespoon Dijon mustard

Season chicken with salt and pepper and scatter with sage, pressing it into the chicken. Heat butter in a large skillet over medium-high heat.

Add chicken and cook, turning once, until nicely browned, 3 to 5 minutes. Remove chicken from skillet, leaving drippings in the pan.

Add shallots to pan drippings and cook, stirring, for about 1 minute. Add garlic and cook, stirring, for 30 seconds. Add broth and bring to a boil, stirring up any browned bits in the bottom of the pan. Add maple syrup and remaining sage and boil, uncovered, until sauce is lightly reduced and thickened, about 2 minutes. Whisk in mustard.

Return chicken and any accumulated juices to sauce and simmer until heated through.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland.” She lives on the Blue Hill peninsula, and can be contacted via Facebook at: facebook.com/brookedojny