A quick pan chicken built on mustard's bright acidity and spice. The chardonnay wine in the mustard itself carries the sauce, so all you need is what's in the jar and your staples to make something that tastes considered and ready in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 810 calories a serving, 71 g protein, 11 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat dry two boneless skinless chicken thighs with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook without moving it for five minutes until the bottom is golden.5 min
2. Flip the chicken and cook the other side for another four minutes until golden, then transfer to a plate.4 min
3. Pour off all but a film of fat from the pan, then add 1 small diced onion and 2 minced garlic cloves and stir constantly for two minutes until fragrant and soft.2 min
4. Whisk together 3 tablespoons dijon mustard with 1 cup chicken broth in a measuring cup, then pour it into the pan and scrape the bottom to release any stuck bits. Bring to a simmer over medium heat.
5. Return the chicken to the pan and simmer gently for eight minutes, turning once halfway through, until the chicken is cooked through and the sauce reduces slightly. While the chicken simmers, stir in 2 tablespoons butter off heat once done.8 min

Note Swap bone-in thighs if you have them and add two more minutes to the simmer. Leftovers hold three days refrigerated and reheat gently in the covered pan. Serve over rice or egg noodles, or with crusty bread to soak the sauce.