By Joyce Goldstein
This is a fast. easy, and homey Russian recipe. Serve with kasha if you like it or buckwheat fettuccine if you like your buckwheat in noodle form. Rice is fine, too.
Remove the bones and skin from the chicken breasts and cut the flesh into 1½- to 2-inch chunks. Toss with a few tablespoons olive oil and sprinkle with salt and pepper.
Heat ¼ cup o