Breaded chicken strips get a quick sear and then finish in a bright lemon and garlic sauce that pulls everything together. The organic breading crisps well in the pan, and the sauce cuts through the richness with acid and heat.

Serves 2. 20 minutes, 18 at the stove.

About 330 calories a serving, 34 g protein, 6 g carbohydrate, 19 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. When the oil shimmers, lay the chicken strips in the pan without moving them until the bottoms are golden, about 3 minutes.3 min
2. Turn the strips and cook until the other side browns, another 2 to 3 minutes. The meat should feel firm when pressed; cut into the thickest piece to check it is no longer pink at the center.3 min
3. Push the chicken to the edge of the skillet. Finely mince 2 cloves garlic into the center and cook for 30 seconds until fragrant, stirring often.
4. Pour in 1/4 cup white wine and squeeze in the juice of 1 lemon. Let the liquid bubble for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan while it reduces and thickens slightly.2 min
5. Return the chicken to the center of the pan, coating it in the sauce. Taste and add salt and pepper as needed. Serve at once with the pan sauce spooned over the top.

Note Swap white wine for chicken broth or water if you prefer. Leftovers keep in an airtight container in the fridge for two days; reheat gently in a low oven. Serve over rice, egg noodles, or with roasted vegetables on the side.