Sweet cookie butter with cinnamon and spice makes a silky pan sauce for chicken. The shelf has what you need for a quick dinner that tastes like you planned ahead. Serve with rice to catch every drop of sauce.

Serves 2. 25 minutes, 12 at the stove.

About 1510 calories a serving, 74 g protein, 136 g carbohydrate, 75 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Lay the chicken in the pan and cook without moving until the underside browns, about 4 minutes. Flip and cook until the second side is golden and the thickest part reaches 160°F [71°C], about 5 minutes more. Transfer to a plate.9 min
3. In the same skillet, mince 2 garlic cloves and cook in 1 tablespoon butter over medium heat until fragrant, about 30 seconds. Crush 4 speculoos cookies into fine crumbs with your hands and stir them into the butter with 3 tablespoons cookie butter and 1/4 cup water.
4. Simmer, stirring often, until the sauce thickens slightly and coats the back of a spoon, about 2 minutes. Taste and adjust salt and pepper.2 min
5. Return the chicken to the skillet, turning to coat in the sauce. Warm through for 1 minute, then serve.1 min

Note Swap pork chops for chicken if you have them; they cook at the same speed. The sauce keeps covered in the fridge for three days and reheats gently. Serve over rice or with crusty bread to soak up every drop.