Canned fruit and its syrup make a quick, fruity glaze for chicken breasts—sharp enough with lemon and sweet from the peaches and pears. The compote cooks down while the chicken rests. Serve over rice to catch every drop.

Serves 2. 25 minutes, 15 at the stove.

About 1020 calories a serving, 72 g protein, 131 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While the oil heats, pat two 6 oz chicken breasts dry with paper towels and season both sides with salt and pepper. Lay the chicken in the hot pan and cook without moving for 5 minutes until the underside is golden.5 min
2. Flip each breast and cook for 4 more minutes until the second side is golden and the thickest part reaches 165°F [74°C] when checked with an instant-read thermometer. Transfer the chicken to a plate to rest.4 min
3. Pour the entire contents of one 15 oz can of cherry mixed fruit—fruit and syrup—into the same skillet. Add 2 minced garlic cloves and 1 tablespoon butter. Bring to a simmer and cook for 3 to 4 minutes, stirring gently, until the liquid reduces by half and the fruit softens slightly; the compote is done when it coats the back of a spoon.4 min
4. Return the rested chicken to the pan and turn it in the compote to coat. Taste the sauce and adjust salt and pepper as needed. Serve each breast over warm cooked white rice, spooning the cherry compote and its syrup over the top.

Note Swap: pork chops cook in the same time and take the fruit glaze well. Leftovers keep for three days refrigerated; warm gently in the skillet. Serve with a green vegetable or a simple salad on the side.