A quick pan dinner that turns a bottle of mustard into a sharp, golden glaze. The vinegar in the mustard brightens the chicken while it cooks, and you'll build a silky sauce right in the skillet.

Serves 2. 25 minutes, 15 at the stove.

About 1190 calories a serving, 186 g protein, 4 g carbohydrate, 43 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

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1. Pat two 6-ounce chicken breasts dry and season both sides with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in to sear 4 minutes on the first side without moving.4 min
2. Flip the chicken and cook the other side 3 minutes. The chicken need not be cooked through.3 min
3. Spread 1/3 cup mustard over the top of each breast and reduce heat to medium. Cover and cook 6 minutes until the internal temperature reaches 165 degrees Fahrenheit [74 degrees Celsius].6 min
4. Transfer the chicken to a plate. Pour off all but 1 tablespoon of the pan juices and fat, then add 2 tablespoons butter and 2 minced garlic cloves plus one small shallot, minced. Stir over medium heat until the shallot softens, about 2 minutes.2 min
5. Pour in 1/4 cup water, scraping the bottom of the pan. Simmer 2 minutes until the sauce thickens slightly, then taste and adjust salt. Spoon the sauce over the chicken.2 min

Note Swap the chicken for thick white fish fillets or pork cutlets, cooking each until just done. Leftovers keep refrigerated four days and make a good sandwich with lettuce and bread. Serve with rice or roasted potatoes to catch the sauce.