A weeknight chicken dinner built around tangy white wine mustard that does the heavy lifting. The mustard mellows into a silky sauce as it warms, leaving you with bright, glossy chicken and a sauce worth mopping with bread. Comes together in under thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 580 calories a serving, 62 g protein, 2 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.2 min
2. Lay the chicken in the pan skin-side down if they have skin, or presentation-side down if they don't. Sear without moving for 6 to 8 minutes, until the underside is golden brown, then flip and sear the other side for 4 to 5 minutes more until cooked through.8 min
3. Transfer the chicken to a plate. Reduce heat to medium, add 2 tablespoons butter and 2 minced garlic cloves to the same pan, and stir until fragrant, about 30 seconds.1 min
4. Whisk in 3 tablespoons Trader Joe's dijon mustard with white wine, stirring to combine, then add 2 tablespoons water and simmer for 2 minutes, scraping up any browned bits. The sauce should be smooth and glossy.2 min
5. Return the chicken to the pan, turn it in the sauce to coat both sides, and simmer for 1 minute more. Taste and adjust seasoning with salt and pepper.1 min

Note Swap the chicken for pork tenderloin cut into 2-inch medallions, or use white fish fillets and reduce the sear time to 3 minutes per side. Leftovers keep refrigerated for three days; reheat gently on the stovetop with a splash of water. Serve with rice or egg noodles, or over bitter greens wilted in the same pan after the chicken comes out.