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My kitchen isn't air-conditioned, so when the temperature soars in July, I tend to cook on the stove top instead of in the oven. But that doesn't mean I have to sacrifice taste. This heart-healthy, super-fast recipe -- it takes less than 20 minutes start to finish -- features chicken in sauce richly seasoned with lemon, Italian spices and white wine. It also calls for salty capers, but I didn't have any on hand, so I substituted chopped green olives.

• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves, about 4 ounces each, all visible fat discarded
• 3 teaspoons olive oil, divided
• 1/4 cup dry white wine
• 3 tablespoons capers, drained
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
• 1/2 teaspoon dried rosemary, crushed

Sprinkle Italian seasoning, oregano and pepper on both sides of the chicken. Using your fingertips, lightly press the seasonings so they adhere.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook chicken for 4 to 5 minutes on each side, or until no longer pink in the center.

Meanwhile, in a small bowl, stir together wine, capers, lemon zest and juice, garlic, rosemary and remaining 2 teaspoons oil.

When chicken is done, pour in wine mixture. Bring to a boil and boil for 30 seconds, or until sauce is reduced slightly. Remove from heat. Turn chicken pieces several times to coat evenly. Cover and let stand for 3 minutes to absorb flavors. Transfer the chicken to plates, leaving the sauce in skillet.

Stir sauce, scraping to release any browned bits. Spoon sauce over chicken.

Serves 4.

-- Adapted from "American Heart Association Quick & Easy Meals" (Clarkson Potter, 2010, $26.99)

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