A bottle of proper aged balsamic is treasure—use just 3 tablespoons to make a dark, glossy pan sauce for quick chicken. The acidity and sweetness need only salt, pepper, and garlic to shine, so this shelf of one ingredient sets a weeknight dinner that feels like something more.

Serves 2. 20 minutes, 18 at the stove.

About 520 calories a serving, 68 g protein, 10 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Lay the chicken in the pan and cook without moving for 5 minutes until golden on the underside. Flip and cook another 4 minutes until the second side is golden and the thickest part reads 160°F [71°C] on an instant-read thermometer.9 min
3. Transfer the chicken to a plate. Pour off all but 1 tablespoon fat from the pan and add 2 minced garlic cloves, stirring for 15 seconds until fragrant.
4. Pour in 3 tablespoons balsamic vinegar and let it bubble and reduce for 1 minute until syrupy. Taste and adjust salt and pepper.1 min
5. Return the chicken to the pan to coat in the glaze, turning once. Serve the chicken over 2 cups of fresh spinach or arugula wilted in the residual heat, or alongside it.

Note Swap the chicken for thick-cut pork chops or salmon fillets. Leftovers keep refrigerated for two days and warm gently in a low oven. Serve with crusty bread to soak the pan sauce, or toss the greens with a little of the warm glaze as a side salad.