A quick pan chicken where a gentle white wine vinegar reduction becomes a bright, balancing sauce. The reduced acidity lets you build depth without harshness, perfect for a tired weeknight when you want something that feels composed but asks almost nothing of you.

Serves 2. 25 minutes, 20 at the stove.

About 580 calories a serving, 62 g protein, 1 g carbohydrate, 34 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with paper towels, season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. When the pan is hot, lay in the chicken and let it sit undisturbed for 4 minutes until the bottom colors deeply.
2. Flip the chicken, turn heat to medium, and cook for another 4 to 5 minutes until cooked through. Transfer to a plate and tent loosely with foil.5 min
3. Mince 2 garlic cloves and 1 shallot finely. Return the skillet to medium heat, add 2 tablespoons butter, then scatter in the garlic and shallot. Stir constantly until softened and fragrant, about 2 minutes.
4. Pour in 1/4 cup white wine vinegar and let it come to a simmer, scraping up any browned bits from the pan bottom. Simmer gently for 2 minutes until the sharpness mellows slightly and the sauce coats the back of a spoon.2 min
5. Taste the sauce and adjust salt and pepper. Spoon the warm pan sauce over each chicken breast and serve at once.

Note Swap the chicken for thick fish fillets or pound a breast thin to halve the cooking time. Leftovers keep refrigerated for two days; reheat gently in a low oven. Serve with rice or soft egg noodles to catch the sauce, and a green salad alongside.