We were in the mood for a light dinner tonight, and I wasn't in the mood to spend a lot of time in the kitchen, so I created a quick and simple rendition of an Italian classic. The entire process took only 20 minutes, and with a bowl of steaming rice and a quick green romaine/goat-cheese salad, it made a more than ample meal.

Smash two garlic cloves and brown them in a small amount of olive oil and a shake of dried red pepper flakes in a sautee pan. When the garlic starts to brown, put in two whole, skinless and boneless chicken breasts and sautee them, turning frequently, until they're brown, about five minutes. Add the juice of one lemon and the zest of one lemon, minced fine, and reduce for a few seconds, turning the chicken breasts to coat on both sides. Add 1/3 cup chicken broth and a branch of fresh thyme; reduce heat to very low and simmer, covered, for 10 minutes or until the breasts are just done. Lift the cover and increase heat to reduce the remaining pan liquid to a thick, syrupy sauce, turning the breasts once or twice. Serve, with the pan sauce.

An assertively musky and tart Sauvignon Blanc made a great companion, its lemony acidity standing up well to the lemon tang of the sauce.