Canned fruit works fast for a pan sauce with real depth, especially when you reduce the syrup until it clings to the chicken. This shelf of canned peaches and mixed fruit makes a bright, tart glaze that tastes nothing like the fruit's sugar content; citric acid does the work. Dinner in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 520 calories a serving, 62 g protein, 15 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with a paper towel and sprinkle salt and pepper on both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers, about one minute.
2. Lay the chicken skin-side down in the hot oil and cook until the skin is golden and the meat releases easily, four to five minutes. Flip and cook the other side until golden, another three to four minutes, then transfer to a plate.4 min
3. Pour the syrup from both the peach can and the mixed fruit can into the skillet, leaving the fruit pieces in their cans for now. Bring the syrup to a boil over medium-high heat and let it bubble hard, stirring once, until it reduces by half and thickens, about three minutes.3 min
4. Add all the peach pieces and all the mixed fruit pieces to the syrup, stir once, and slide the chicken back into the skillet skin-side up. Reduce heat to medium and simmer gently until the chicken is cooked through, about four minutes, basting once with the sauce.4 min

Note Swap in pork chops or white fish if chicken is out; adjust cooking time as needed. Leftovers keep refrigerated for three days; reheat gently in the skillet. Serve over rice or soft flatbread to catch the thin, tart sauce.