Chicken patties that already carry vinegar and rosemary go straight into a hot pan, then finish with a quick pan sauce made from canned tomato. The label does the seasoning work here, so you just cook and build a bit of depth with a little time.

Serves 2. 20 minutes, 15 at the stove.

About 240 calories a serving, 19 g protein, 8 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 patties fresh ground chicken patties, 1 tablespoon oil, pinch salt, pinch pepper, 1 clove, minced garlic, 1/2 onion, diced onion, 1 can (14 ounces) canned whole tomatoes.

1. Set a skillet over medium-high heat and add 1 tablespoon oil. When the pan is hot, lay in the 2 chicken patties and cook without moving them for 5 minutes until golden on one side.5 min
2. Flip the patties and cook for 3 more minutes until cooked through. Transfer them to a plate and tent with foil.3 min
3. Lower the heat to medium and add the diced 1/2 onion to the same skillet. Cook, stirring, for 2 minutes until softened, then add the minced 1 clove garlic and cook for 30 seconds until fragrant.2 min
4. Pour in the 1 can tomatoes with their liquid, breaking them up with a wooden spoon. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly. Season with a pinch each of salt and pepper.4 min
5. Return the chicken patties to the skillet and nestle them into the sauce. Simmer for 1 minute to heat through, then serve straight from the pan.1 min

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Note Swap the canned tomato for a can of diced tomatoes with herbs if you prefer more texture. Leftovers keep, covered, for two days and reheat gently. Serve over rice or pasta, or with crusty bread to soak up the sauce.