here). I got all of my ingredients ready this time and put them close to hand before I started cooking. All went smoothly. I successfully dredged. I successfully deglazed and reduced. I almost felt like a real cook!
The resulting dish - recipe from Mark Bittman's How to Cook Everything: The Basics - was less than dazzling, though the chicken was pleasantly moist. But it was a good skill builder and that's what I need.