Diced chicken breast cooks fast in a hot pan and takes well to a quick vinegar pan sauce made from the label's own ingredients. The Tyson product gives you tender, seasoned chicken ready to brown; pile it into rice or eat it straight with a green salad.

Serves 2. 25 minutes, 20 at the stove.

About 480 calories a serving, 54 g protein, 1 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the diced chicken and cook without stirring for three minutes, then stir and cook until the pieces are browned on the outside and cooked through, about five minutes more. Season with salt and pepper to taste.8 min
2. Push the chicken to the side of the pan and add 2 minced garlic cloves to the empty space. Cook, stirring, until fragrant, about one minute, while the chicken finishes cooking if needed.1 min
3. Pour in 1/2 cup chicken broth and 2 tablespoons vinegar, scraping up any browned bits on the pan bottom with a spoon. Let the liquid simmer for two minutes until it reduces slightly and tastes bright.2 min
4. Stir in 1 tablespoon butter until it melts into the sauce. Taste and adjust salt and pepper. Serve the chicken and sauce over rice, with a green salad alongside, or eat it straight from the pan.

Note Swap the vinegar for lemon juice or white wine if you have it. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop with a splash of water. Serve with rice, egg noodles, or crusty bread to catch the sauce.