A sausage built with ham, Swiss, and chicken thigh needs little more than heat and a quick pan sauce. Brown the links well to render the casing, then finish with a tangy mustard cream that pulls out the flavors already baked in.

Serves 2. 20 minutes, 18 at the stove.

About 430 calories a serving, 23 g protein, 16 g carbohydrate, 31 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 2 links cordon bleu chicken sausage, 1 tablespoon oil, pinch salt, 1/2 teaspoon pepper, 2 tablespoons Dijon mustard, 1/2 cup heavy cream.

1. Heat 1 tablespoon oil in a skillet over medium-high heat. When shimmering, lay the 2 sausage links in the pan and let them sit for 3 minutes before turning to brown the other side. Brown for 3 more minutes, shaking the pan often, until the casing is dark and the sausages are cooked through, about 8 minutes total.8 min
2. Transfer the sausages to a cutting board. Pour off most of the fat from the pan, leaving about 1 tablespoon. Whisk 2 tablespoons Dijon mustard into 1/2 cup heavy cream in a small bowl until smooth.
3. Return the pan to medium heat and pour the mustard cream into it. Stir constantly, scraping up any browned bits from the bottom, until it bubbles gently and coats the back of a spoon, about 2 minutes. Taste and season with a pinch of salt and 1/2 teaspoon pepper.2 min
4. Slice the sausages on a bias into thick rounds and nestle them into the sauce. Warm through for 1 minute off heat, then transfer to plates and spoon the cream over each portion.

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Note Swap whole grain mustard for Dijon if you like it sharp. Refrigerate leftovers in an airtight container for up to two days; reheat gently over low heat with a splash of water. Serve over egg noodles or soft polenta to catch every drop of sauce, or with crusty bread and a sharp green salad.