Thin-pounded chicken breast gets bright and tangy from Pompeian's white wine vinegar, which carries just enough acid to cut through butter without overwhelming. The sauce comes together in minutes in the same pan, no cream needed, so dinner lands on the table fast.

Serves 2. 25 minutes, 18 at the stove.

About 570 calories a serving, 63 g protein, 14 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pound 2 chicken cutlets between plastic wrap or in a zip bag until a quarter-inch thick, then season both sides with salt and pepper.
2. Spread 1/4 cup flour on a plate, coat each cutlet lightly, and shake off excess.
3. Heat 1 tablespoon oil and 1 tablespoon butter in a wide skillet over medium-high heat until the butter froths, then lay in both cutlets and cook until golden, about three minutes per side; transfer to a plate.6 min
4. Add 2 minced garlic cloves to the pan and stir until fragrant, about 30 seconds, then pour in 3 tablespoons white wine vinegar and 1/4 cup water, scraping up any brown bits from the bottom.2 min
5. Return the cutlets to the pan, scatter 2 tablespoons capers over top, and simmer until the sauce reduces by half and coats the back of a spoon, about two minutes; taste and adjust salt and pepper.3 min
6. Swirl in 1 tablespoon cold butter until the sauce turns glossy, then plate the chicken and spoon sauce over each cutlet.

Note Swap the capers for thin lemon slices if you prefer. Refrigerate leftovers up to three days and reheat gently in a warm skillet with a splash of water. Serve over rice or egg noodles to catch the sauce, or with a green salad alongside.