Cultured sour cream transforms thin chicken breasts into something tender and rich, the tang cutting through the sweet onions. One pan, thirty minutes, and you have something that tastes like you planned ahead.

Serves 2. 35 minutes, 20 at the stove.

About 730 calories a serving, 65 g protein, 13 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons and mince 2 garlic cloves. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the onions, stirring occasionally, until they are golden and soft, about 12 minutes; transfer to a plate.12 min
2. Season 2 chicken breasts with salt, pepper, and 1 teaspoon paprika on both sides. Return the skillet to medium-high heat and cook the chicken until golden, about 4 minutes per side; transfer to a plate.8 min
3. Lower the heat to medium and add the garlic to the skillet, stirring for 30 seconds until fragrant. Stir in 1 cup sour cream, then return the onions and chicken to the pan, spooning the sauce over them and stirring gently to combine. Simmer for 5 minutes until the chicken is cooked through and the sauce is warm; taste and adjust salt.5 min

Note Swap chicken for pork chops or thick white fish if you prefer. Leftovers keep three days covered and reheat gently on low heat. Serve over buttered egg noodles or with rye bread to soak up the sauce.