Chicken picatta tonight, only I forgot the capers. My bad.
(Flatten chicken breasts between layers of plastic wrap with a mallet. Heat some olive oil in a large skillet, saute a couple of smashed cloves of garlic in the oil until very fragrant, remove garlic. Saute the breasts in the oil until nice and golden brown and cooked through, turning once (the flattened breasts will cook faster). Remove breasts to a warm plate. Away from the heat, add to skillet some white vermouth (about a quarter cup or so, ok, make it a half cup), return to heat, scrape up all the golden bits on the bottom of the pan. Add a large handful of chopped parsley and the zest and juice of one lemond, plus a tablespoon or so of crushed capers. Return the breasts to the pan, rewarming them and turning to coat with the sauce. Distribute breasts between serving plates and top with the rest of the sauce.)
I served this with some couscous (no, I didn't steam it, I cheated and added it to boiling water and fluffed, so sue me) and a couple of zucchini which I had split in half lengthwise, sauteed lightly on the cut side, turned over and coated with freshly grated Parmesan, then popped into a 350 oven until golden and toasty and cooked through.
With the exception of forgetting the capers, it went quite well.
I probably won't have to cook tomorrow, which feels good, since I'm getting sick of my own cooking and could stand tasting someone else's food, just to get my bearings back.