Chicken breasts browned until golden, then finished in a tangy sour cream sauce that comes together in the same pan. The acidity cuts through the richness and the starch in the crema keeps the sauce smooth. Quick weeknight comfort.

Serves 2. 25 minutes, 20 at the stove.

About 660 calories a serving, 64 g protein, 10 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Pat two chicken breasts dry with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in and let it sit untouched for four minutes.4 min
2. Turn the chicken and cook for three more minutes until golden on the second side, then transfer to a plate.3 min
3. Lower the heat to medium and add 1/2 small sliced onion to the same pan, stirring often until softened, about three minutes. Add 2 minced garlic cloves and cook for one minute until fragrant.4 min
4. Pour 3/4 cup sour cream crema mexicana into the pan and stir to combine with the onions and garlic, scraping up any browned bits from the bottom. Return the chicken to the pan.
5. Simmer for five minutes until the sauce is smooth and the chicken is cooked through, turning the chicken once to coat it in sauce. Taste and adjust salt and pepper.5 min

Note Swap the chicken for pork chops or firm white fish fillet if you like. Leftovers keep for two days in the fridge and reheat gently on the stovetop with a splash of water. Serve over rice or with warm tortillas to soak up the sauce.