A weeknight pan dinner that turns sour cream into a silky sauce for chicken, thickened lightly and brightened with garlic and dried herbs. The shelf holds one thing, so you will build this from staples and what the kitchen yields to a tired cook.

Serves 2. 35 minutes, 25 at the stove.

About 640 calories a serving, 43 g protein, 22 g carbohydrate, 43 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat two chicken breasts dry, salt and pepper them, then cook until golden, about 4 minutes per side; set aside on a plate.10 min
2. Slice 1 medium onion thinly and add to the pan with the remaining 1 tablespoon oil; cook until softened and starting to brown, about 5 minutes, stirring often. While it cooks, mince 3 garlic cloves.5 min
3. Add the garlic and 1 tablespoon flour to the onions, stir for 30 seconds until fragrant. Pour in 1 cup sour cream, add 1 teaspoon dried dill, and whisk until smooth. Season with salt and pepper to taste.
4. Return the chicken to the pan and simmer gently for 5 minutes, turning to coat in sauce; do not boil or the sour cream may break. Squeeze juice from half the lemon over the top just before serving.5 min

Note Swap the chicken for pork cutlets or firm white fish fillets if you have them. Leftovers keep, covered, for two days. Serve over rice or egg noodles, with the remaining lemon wedge on the side.