This shelf gives you a deli turkey that needs little more than heat and a pan sauce to land dinner. The broth in the package becomes your base for a bright sauce built with nothing but what you have. Warm, restorative, quick.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 17 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Lay the 8 oz of turkey slices flat in the pan, working in two batches if needed so they sit in a single layer, and cook until they begin to colour on one side, about 2 minutes, then flip and cook another minute. Transfer to a plate.
2. Add 1 tablespoon butter to the same skillet, then slice in your 2 garlic cloves and add 1 small shallot minced. Stir until fragrant, about a minute while the pan is still hot.
3. Pour in 1/3 cup wine and scrape the browned bits from the pan bottom. Simmer until the liquid reduces by half and turns syrupy, about 3 to 4 minutes. Taste and add salt and pepper to balance.4 min
4. Return the turkey to the pan, toss to coat in the sauce, and warm through, about 1 minute. Serve right from the skillet or plated with the sauce spooned over.1 min

Note Swap the wine for chicken broth or water if you need to; add a squeeze of lemon juice instead. Leftovers keep three days covered; shred and toss into pasta or grain bowls. Serve over rice, soft polenta, or wilted greens.