Crisp-edged breaded strips get a quick pan sauce of canned tomatoes and garlic while they cook. The shelf does the heavy lifting here; you just manage the heat and build a bright, simple sauce to cut through the richness.

Serves 2. 20 minutes, 18 at the stove.

About 310 calories a serving, 27 g protein, 9 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Arrange the strips in the pan without crowding; you may need to work in batches. Cook until the underside is golden brown, about 3 to 4 minutes, then turn and cook the second side until cooked through, another 2 to 3 minutes. Transfer to a plate.
2. In the same skillet, add 2 minced garlic cloves and stir for 30 seconds until fragrant. Pour in one 14 oz can of diced tomatoes with their juices, scraping up any browned bits from the pan. Bring to a gentle simmer.
3. Simmer the sauce for 3 to 4 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste. Return the chicken strips to the pan and turn gently to coat with sauce, heating through for 1 minute.4 min

Note Swap canned tomatoes for a fresh tomato if you have one, diced. Leftovers keep in the refrigerator for two days; reheat gently in the skillet. Serve over rice or with crusty bread to soak up the sauce, or alongside a simple green salad.