Frank's RedHot is all you need for a quick pan sauce that tastes like it took hours. A couple of chicken breasts, crispy in the pan, finish in a tangy, spiced glaze that comes together while you cook.

Serves 2. 25 minutes, 20 at the stove.

About 660 calories a serving, 69 g protein, 31 g carbohydrate, 33 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Pat two large chicken breasts dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons butter in a large skillet over medium-high heat until it foams.3 min
2. Lay the chicken in the pan and sear without moving for 5 minutes until the underside is golden, then flip and sear the other side for 4 more minutes. Transfer to a plate while you make the sauce.9 min
3. Mince 2 garlic cloves and 1 small onion finely. Add the last tablespoon of butter to the pan, scatter in the onion and garlic with a pinch of salt, and cook for 2 minutes, stirring, until the onion softens and the raw smell fades.2 min
4. Pour 1/2 cup Frank's RedHot into the pan, scraping the browned bits from the bottom as you stir, and simmer for 1 minute. Return the chicken to the pan and turn to coat both sides in the sauce, then simmer for 3 minutes until the chicken is cooked through and the sauce coats the back of a spoon.4 min

Note Swap the chicken for pork tenderloin sliced thin or firm white fish fillet. Leftovers keep for three days chilled; shred the chicken and use it in rice bowls. Serve over rice or with crusty bread to soak the sauce, or alongside roasted vegetables.