Looks like scotzoid and I have things in common. I've learned to split dishes into two mid-preparation. One that I love making (because it's quick and tasty) and is tonight's menu:

1 lb chicken breast, pork fillet or prawns
2 oz butter
6 oz mushrooms (not if using prawns)
Large onion
2 cloves garlic
Salt and pepper
Half to one pint creme fraiche or soured cream
Generous handful chopped fresh flat-leaf parsley
Generous measure of brandy (use Cointreau with pork).

Slice chicken or pork into strips or rounds
Finely chop onion
Thickly slice mushrooms
Crush garlic using a press

Melt butter in pan
Add onions, mushrooms and garlic
Fry until onions and mushrooms soften

If using prawns, add prawns and brandy
Heat through gently for a couple of minutes
Season to taste
Stir in creme fraiche and bring to fast simmer for two minutes
Add parsley and serve immediately with rice

If using chicken or pork
Set mushrooms and onions aside
Fry chicken or pork in original pan until just cooked
Return onions and mushrooms to the pan
Add brandy or Cointreau
Heat through gently for a couple of minutes
Season to taste
Stir in creme fraiche and bring to fast simmer for two minutes
Add parsley and serve immediately with rice

Garnish with undressed herb salad. It's always yummy, takes 10 minutes to prepare and 10 minutes maximum to cook. Serves 4.

My son hates onion, mushrooms and brandy. So I simply divide the meat or seafood into two pans and cook accordingly. I also use a microwave to reheat prepared rice. With chicken, I often add a teaspoon of chopped taragon.