Silky pan sauce made from almond milk transforms plain chicken into weeknight comfort food. The milk's subtle sweetness and the almonds' gentle nuttiness build on sage and garlic to make something that tastes richer than the ingredients suggest. Twenty minutes, start to finish.

Serves 2. 25 minutes, 20 at the stove.

About 470 calories a serving, 62 g protein, 3 g carbohydrate, 21 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 medium chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the foam subsides, about one minute.
2. Lay the chicken in the pan and cook without moving for four minutes until the bottom is golden, then flip and cook the other side for three more minutes. Transfer to a plate.7 min
3. Lower the heat to medium and add the remaining 1 tablespoon butter and 2 minced garlic cloves to the pan. Stir for thirty seconds until fragrant.
4. Pour in 1 cup almond milk and tear in 6 fresh sage leaves. Scrape the bottom of the pan to loosen the browned bits, then nestle the chicken back in and simmer gently for four minutes, spooning the sauce over the chicken.4 min
5. The chicken is done when a thermometer reads 160°F (71°C) and the sauce has thickened slightly. Season with salt and pepper to taste.

Note Swap sage for thyme or tarragon if you have it. Leftovers keep two days refrigerated; shred the chicken and warm gently in the sauce. Serve over rice, pasta, or toasted bread to catch every drop of the sauce.