Lean, tender turkey breast from the shelf needs little more than high heat, a sharp mustard glaze, and a side of greens tonight. The bird's subtle coating caramelizes into a light crust while the meat stays moist inside. A weeknight winner that tastes like you tried.

Serves 2. 25 minutes, 18 at the stove.

About 460 calories a serving, 35 g protein, 11 g carbohydrate, 31 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Slice the turkey breast into four thick cutlets of even thickness, about three-quarters of an inch. Season both sides with one-quarter teaspoon salt and one-quarter teaspoon pepper. Heat two tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Lay the cutlets in the hot pan and let them sear without moving for three minutes, until the bottom edges turn golden. Turn once and sear the other side for three minutes. The coating will caramelize into a light brown crust and the meat will be firm to the touch, done.3 min
3. Transfer the turkey to a plate. Mince one garlic clove and add it to the pan with one tablespoon butter. Cook for thirty seconds until fragrant, stirring. Whisk in three tablespoons Dijon mustard and the juice of half the lemon, scraping up the browned bits. Taste and adjust seasoning if needed.1 min
4. Divide the turkey between two plates and spoon the mustard sauce over each portion. Serve with wedges of the remaining lemon half and a simple green salad or steamed vegetables on the side.

Note Swap the mustard for a light cream sauce if you prefer. Leftovers keep refrigerated for three days and make a fine sandwich the next day. Serve with a grain like rice or a crusty bread to soak up the sauce.