Ah, I almost forgot about dinner! This is a quick and easy, yet very very tasty application for chicken that will cure that post-hangover hunger, and why haven't you thought of it yet?

Grab yourself a couple chicken breasts, a dash of salt, pinch o' pepper, couple tablespoons of oil, and a cup or so of marsala cooking wine. 

Take a medium sized saute pan, set over medium high heat and apply the oil, salt, and pepper. Add a dose of italian seasoning mix if you're so inclined - I go with parsley, oregano, thyme, a little minced onion and of course, garlic.

While all this is heating up and the herbs are rehydrating and releasing their flavors, cut up the chicken breasts into mostly cubic pieces, about 1 1/2" in size. GENTLY ease them into the pan with your spring loaded tongs. You don't have spring loaded tongs? You don't watch enough Alton Brown. Go buy some.

Once the chicken is sizzling in the wine, flip it around a few times to get a nice quick brown sear...this should only take a minute or so! Now pour in the wine. If you've guessed right at the amount, it should just about float the chicken pieces in the pan,  covering the pieces about halfway up. Turn and shake to make sure the chicken is thoroughly coated in the wine. Lower the heat a couple notches - we want to cook the chicken in a cross between a medium-heat poach and a medium-high heat fry. I call it the poachifry, but I'm sure there's an actual term for it. Anyway. Put a lid on te pan for about 3-4 minutes to lock in the steam.

After the few minutes have gone by, take the lid off and start flipping the pieces over. Take care not to breathe in the steam too much - it's gonna be pretty potent! 

•  Here's a side note on cooking with wine: While the alcohol in the wine will burn off, in applications such as this, when you have a lid on the pan/pot, the alcohol stays in the pot - primarily in the steam. Breathing in the steam can actually intoxicate you for a brief time, as the alcohol molecules pass into your bloodstream faster. The "alcohol steam" doesn't last long, however.

 
Depending on the size and amount of chicken in the pan, cook for another 4-5 minutes, or until the wine has reduced down and you can see the oil in the bottom of the pan stand out again.

Remove the chicken pieces, serve over hot rice with green beans or your veggie of choice (steamed asparagus goes really well, as does broccoli with cheese - you want to stick with something green), and a nice Zinfandel or Pinot Noir!