A straightforward weeknight dish built on that half and half, which thickens into sauce as it simmers. Serve over toasted bread to soak up every bit of the cream and chicken.

Serves 2. 25 minutes, 20 at the stove.

About 660 calories a serving, 48 g protein, 44 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut a 12-ounce boneless chicken breast into half-inch cubes. Melt 2 tablespoons butter in a medium skillet over medium heat and cook the chicken until just cooked through, about 8 minutes, stirring often. Transfer to a plate.8 min
2. Dice half a medium onion. Add it to the same skillet and cook until soft, about 3 minutes. Sprinkle 2 tablespoons flour over the onion and stir constantly for 1 minute until it forms a paste.3 min
3. Pour in 1 cup half and half, stirring to smooth out any lumps, then return the chicken to the pan. Simmer gently for 5 minutes until the sauce thickens slightly, stirring often. Season with salt and pepper to taste.5 min
4. Toast 4 slices of bread while the sauce finishes. Divide the toasted bread between two plates and spoon the creamed chicken over the top.

Note Swap diced cooked turkey or canned tuna for the chicken. Leftovers keep in an airtight container for up to two days and reheat gently on the stove with a splash of water. Serve with a simple green salad or steamed vegetables on the side.