Thin chicken breasts coated and pan-glazed with store-bought honey mustard become dinner in twenty minutes. The sauce caramelizes on the meat while it cooks, building depth with just one ingredient from the shelf.

Serves 2. 25 minutes, 20 at the stove.

About 500 calories a serving, 64 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry and place them between plastic wrap; pound each to a half-inch thickness. Brush both sides of each breast with 2 tablespoons honey mustard total, then sprinkle with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the chicken in the hot pan and cook for 4 minutes without moving, until the bottom is golden.4 min
3. Flip the chicken and cook for another 3 minutes until the second side is golden and the meat is firm to the touch. Transfer to plates.3 min
4. While the chicken cooks, stir 2 minced garlic cloves into the remaining 1/4 cup honey mustard. When the chicken is plated, pour the mustard sauce over the top and serve at once.

Note Swap the chicken for pork tenderloin medallions or thick shrimp, which cook in the same time. Leftovers keep for three days covered and are good cold or reheated gently. Serve with a green salad or steamed broccoli.