Sour cream becomes a silky sauce for quick-cooked chicken, its tang brightened by paprika and softened by gentle heat. This shelf has one great thing and the method builds a full dinner around it, tender and ready in under thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 1290 calories a serving, 77 g protein, 135 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup [240 ml] sour cream, 2 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon paprika, 2 cloves garlic, 1 medium onion, 3/4 cup rice, 2 pieces, about 1 pound chicken breast.

1. Start rice by bringing 1 1/2 cups water to a boil with a pinch of salt, stir in 3/4 cup rice, reduce heat to low, cover, and set a timer for 18 minutes while you work on the chicken.
2. Slice 1 medium onion thin and mince 2 garlic cloves. Pat 2 chicken breasts dry with paper towels and season both sides with salt and pepper.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, lay in the chicken and cook until golden on the first side, about 5 minutes, then flip and cook another 5 minutes until golden.10 min
4. Push the chicken to the side of the skillet, add the onion to the empty space, and stir often until it softens, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.3 min
5. Sprinkle 1 tablespoon paprika over everything and stir to coat, then reduce heat to low. Stir in 1 cup sour cream until smooth, season with salt and pepper, and let it warm through without boiling, about 2 minutes.2 min

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Note Swap the chicken for 1 pound shrimp in the last batch of recipes if you like it; add shrimp once the onion is soft and cook just until pink, then finish with sour cream as written. Leftovers keep three days refrigerated and reheat gently in a low oven. Serve over the rice with a green salad or steamed broccoli alongside.