A weeknight version of the bistro classic, built on half and half to make a silky sauce without fussing. Serve on thick toast and you've got dinner in under thirty minutes, with a bowl of greens on the side if you have them.

Serves 2. 25 minutes, 20 at the stove.

About 630 calories a serving, 46 g protein, 10 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of mushrooms into thin half-moons and chop 2 cloves of garlic. Cut 12 ounces of chicken breasts into 1-inch pieces and season with salt and pepper.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat and cook the chicken pieces, turning once, until golden on both sides and cooked through, about eight minutes total. Transfer to a plate and set aside.8 min
3. In the same skillet, melt 2 tablespoons of butter over medium heat and add the mushrooms and garlic, stirring often until the mushrooms release their liquid and turn golden, about five minutes.5 min
4. Pour in 1 cup of half and half, scraping up any brown bits from the pan, and bring to a gentle simmer. Return the chicken to the pan and cook for one to two minutes until the sauce coats the back of a spoon, then taste and adjust salt and pepper.2 min

Note Swap chicken for flaked canned tuna or cooked shrimp if you prefer. Leftovers keep refrigerated for three days and reheat gently on the stove over low heat. Serve over toasted bread or egg noodles and add a simple green salad if you have greens on hand.