But this is not a story like that, for I — I of little experience — triumphed! I think I'm learning lessons here, y'all!
Chicken piccata is a dish I've often heard about, but could never remember quite what it entailed. Let me refresh your memory: lemony, peppery, caper-y goodness. If I didn't use so much butter (guilty!), I could almost call this a light dish. I used the Giada DeLaurentis recipe, which is detailed here. Hint: When it says SIMMER, remember not to CONTINUE BOILING. Ah, foreshadowing!
At that point, I felt pretty hopeless. I had a barely cooked chicken breast and no sauce. I thought the chicken breast might be edible, still, despite having some tar burnt to it. So I decided, you know what? I'll just start the sauce over in a new pan. Old Amber would have wallowed in grief!
I spooned it over my chicken (so much work for just one person!) and dove in. To my surprise, it was still tasty; the capers add a brine-y, peppery kick to the buttery citrus sauce. I can see this becoming a new favorite, especially if I can find a way to use something other than butter or less butter.
So, yes, I'm considering this a triumph of the will. The little victories count, right?