Chicken breasts seared until golden, then finished in a bright pan sauce made from vinegar and stock. The acidity cuts through the richness and keeps dinner light on a weeknight, with minimal hands-on time.

Serves 2. 30 minutes, 25 at the stove.

About 630 calories a serving, 77 g protein, 18 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay in the chicken. Sear 6 to 7 minutes without moving until the underside is golden and releases easily.
2. Flip the chicken and sear the other side 5 to 6 minutes until cooked through (165°F/74°C at the thickest part). Transfer to a plate.6 min
3. Reduce heat to medium, add 1/2 small diced onion and 1 minced clove garlic to the pan, and cook 2 minutes, stirring, until softened. Pour in 1/4 cup apple cider vinegar and 1/2 cup stock, scraping up the browned bits from the pan.
4. Simmer 3 to 4 minutes until the sauce reduces slightly and tastes balanced between sharp and savory. Taste and adjust salt and pepper.4 min
5. Nestle the chicken back into the sauce to warm through, about 1 minute, then plate and spoon the sauce over both pieces.1 min

Note Swap the chicken for pork chops or thick white fish fillets, adjusting cook time as needed. Leftovers keep, covered, up to three days and reheat gently in a low oven. Serve with crusty bread to soak the sauce, or over rice or egg noodles.