Thin chicken cutlets go golden and crisp in a hot pan while a zesty sour cream dip does double duty as both sauce and a way to stretch the protein. This shelf makes a dinner that leans creamy and tangy, ready in under twenty minutes.

Serves 2. 18 minutes, 15 at the stove.

About 600 calories a serving, 39 g protein, 46 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 10 ounces chicken breast dry and place between two sheets of plastic wrap. Pound to one-quarter inch thick with a rolling pin or the side of a skillet.
2. Mix 1/4 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow plate. Set the dip container nearby.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. While it heats, dredge each cutlet in the flour mixture, coating both sides and shaking off excess.
4. Lay the cutlets in the hot oil and cook until golden brown on the first side, about three minutes. Flip and cook until the second side is golden and the thickest part reads 160°F (71°C) with an instant-read thermometer, about two minutes more.5 min
5. Transfer the chicken to a serving plate. Spoon half the guacamole dip over each cutlet and squeeze fresh lime juice from one lime over everything.

Note Swap the chicken for thin pork cutlets or turkey breast. Leftovers keep two days chilled; reheat gently in a low oven. Serve with boiled rice or warmed tortillas to soak up the cream sauce.