Shelf chicken patties pan-fry in minutes to a golden crust while you build a bright, savory sauce from pantry staples. The breading does the flavoring work, so a squeeze of lemon and a pinch of thyme round out what's already there.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 62 g protein, 5 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a medium skillet over medium-high heat until the oil shimmers. Place 2 chicken patties in the pan and cook without moving them until the underside is golden brown, about 5 minutes, then flip and cook the other side until golden, another 4 minutes.9 min
2. While the chicken cooks, mince 1 garlic clove. When the chicken is done, transfer it to a plate.
3. Turn the heat down to medium, add 1 tablespoon butter to the pan, and stir in the minced garlic with a pinch of dried thyme. Let it sizzle for 30 seconds until fragrant. Squeeze the juice from half a lemon into the pan, add a pinch of salt and pepper, and swirl to combine.1 min
4. Pour the pan sauce over the chicken patties and serve at once.

Note Swap the thyme for a pinch of dried oregano or red pepper flakes if you have them. Leftovers keep in the refrigerator for two days. Serve with rice or a simple green salad to round out the plate.