Lean ground chicken makes tender, subtle patties that won't dry out in a hot pan. This shelf only holds one ingredient, so the sauce comes from staples, turning humble chicken into something that tastes like you tried.

Serves 2. 20 minutes, 20 at the stove.

About 560 calories a serving, 42 g protein, 13 g carbohydrate, 38 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Mix 1 pound ground chicken with 3/4 teaspoon salt and 1/4 teaspoon pepper until just combined, then form into four patties about 3/4 inch thick and set on a plate.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, then lay the patties in the pan and cook without moving them for 5 minutes, until they have a light brown crust on the bottom. While they cook, mince 4 garlic cloves.5 min
3. Flip each patty and cook for 4 minutes more, until the internal temperature reaches 165°F [74°C]. Transfer them to a warm plate.4 min
4. Reduce heat to medium and add 2 tablespoons butter and the minced garlic to the same skillet, stirring often for 1 minute until fragrant. Sprinkle 2 tablespoons flour over the garlic and stir to coat, then cook for 30 seconds to lightly toast the flour.
5. Pour 1/2 cup water into the pan, stirring and scraping up the browned bits from the bottom, and simmer for 2 minutes until the sauce thickens and coats the back of a spoon. Taste and adjust salt and pepper, then spoon over the patties and serve.2 min

Note Swap ground turkey or pork for the chicken. The cooked patties keep three days in the fridge, and the sauce keeps four days; reheat them together gently on the stove top. Serve with rice, a simple green salad, or roasted vegetables to balance the rich sauce.