A half breast of turkey cooks fast in a hot pan and stays moist if you don't overcook it. The shallots build a quick, silky sauce while the meat rests. This is dinner in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 220 calories a serving, 4 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 half turkey breast half, 2 tablespoons oil, to taste salt, to taste pepper, 1 clove garlic, 1 tablespoon butter, 1 large shallot onion, 1/2 cup dry white wine or chicken stock.

1. Pat the turkey breast dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the turkey skin-side down in the pan, do not move it, and cook for 7 minutes until the skin is golden and releases easily.7 min
2. Flip the turkey and cook until the thickest part reads 160 degrees F (71 degrees C) on an instant-read thermometer, about 8 minutes more. Transfer to a plate to rest while you make the sauce.8 min
3. Slice 1 large shallot thin and add to the same pan over medium heat with 1 tablespoon butter. Stir until the shallot softens and sweetens, about 2 minutes, then mince 1 clove garlic and add it.2 min
4. Pour in 1/2 cup wine or stock, scraping the pan to lift the browned bits, and simmer until the sauce reduces by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and pepper.3 min
5. Slice the rested turkey against the grain and arrange on plates. Spoon the shallot sauce over the top.

Note Swap red wine for white if that's what you have. Leftovers keep refrigerated for two days and reheat gently on the stovetop with a splash of water. Serve with roasted vegetables or rice to catch the sauce.

A few slices of turkey breast become dinner when you warm them in a pan with onion and garlic, then finish with a bright pan sauce that stretches the meat into enough for two. This is what happens on a night when you need dinner fast.

Serves 2. 20 minutes, 18 at the stove.

About 280 calories a serving, 11 g protein, 8 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few slices [about 4 oz] turkey breast slices, 2 tablespoons oil, 1 small onion, 2 cloves garlic, to taste salt, to taste pepper, 1 tablespoon butter, 1/2 cup white wine or chicken broth.

1. Slice 1 small onion into thin half-moons and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Once the oil shimmers, add the onion and a pinch of salt, stirring often, until it starts to soften and brown at the edges, about 5 minutes. Add the garlic in the last minute.5 min
3. Push the onion to the side of the pan and add your turkey breast slices, letting them warm through for 1 minute on each side without stirring. Season with salt and pepper.2 min
4. Pour in 1/2 cup white wine or broth, scraping up any browned bits from the pan bottom. Let it bubble gently for 3 minutes until it reduces by about half.3 min
5. Stir in 1 tablespoon butter off heat until it melts into the sauce. Taste and adjust the salt and pepper.

Note Swap broth for wine if that suits you better. Leftovers keep two days refrigerated and warm up gently in a covered pan. Serve over rice, noodles, or toast to catch all the sauce.

A quick skillet of shredded turkey breast and rice, built on garlic and onion with a bit of pepper. This shelf-clearing dish comes together in twenty minutes and needs almost no watching.

Serves 2. 25 minutes, 10 at the stove.

About 700 calories a serving, 36 g protein, 85 g carbohydrate, 22 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 1 cup turkey breast, shredded, 1 cup rice, 1 medium onion, 3 cloves garlic, 2 tablespoons oil, to taste salt, 1/2 teaspoon pepper, 2 cups chicken stock.

1. Dice 1 medium onion and mince 3 cloves garlic. Heat 2 tablespoons oil in a skillet over medium-high and cook the onion and garlic for two minutes, stirring, until fragrant.
2. Add 1 cup rice to the skillet and stir to coat with oil, cooking for two minutes until it turns opaque at the edges.2 min
3. Pour in 2 cups chicken stock and bring to a boil, then lower the heat to medium-low. Stir in 1 cup shredded turkey breast, 1/2 teaspoon pepper, and salt to taste.
4. Cover the skillet and simmer for fifteen minutes until the rice absorbs the liquid and the turkey is heated through. Taste and adjust the seasoning before serving.15 min

Note Swap white wine for half the stock if you have an open bottle. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a green salad or steamed greens.