A quick pan sauce built on the shelf's gourmet vinegar, reduced until it clings to the meat—the label tells the story, and the sauce needs no cream. Two chicken breasts come together in the time it takes to boil rice.

Serves 2. 35 minutes, 20 at the stove.

About 1060 calories a serving, 184 g protein, 2 g carbohydrate, 29 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Season two 6-ounce chicken breasts with salt and pepper on both sides, then lay them in the pan and let them cook undisturbed until the underside turns golden, about four to five minutes.5 min
2. Flip the chicken and cook until the second side is golden and the internal temperature reaches 165 degrees Fahrenheit [74 degrees Celsius], another four to five minutes. Transfer to a plate while you make the sauce.5 min
3. In the same skillet, add 2 minced garlic cloves and stir for about 30 seconds until fragrant, scraping up any browned bits from the bottom. Pour in 1/2 cup red wine and 1/2 cup of the reduced red wine vinegar, then simmer over medium heat, stirring occasionally, until the liquid reduces to about 1/4 cup and thickens enough to coat the back of a spoon, about four to five minutes.5 min
4. Remove from heat and stir in 1 tablespoon butter until it melts into the sauce. Taste and adjust salt and pepper as needed. Return the chicken to the pan to coat with the sauce, then transfer to a plate and scatter torn fresh thyme or parsley over the top.

Note Swap the chicken for pork tenderloin medallions or thick white fish if you prefer. Leftovers keep refrigerated for two days and reheat gently in a low oven. Serve over buttered rice, egg noodles, or with roasted vegetables on the side to catch every drop of sauce.