Problem: You slid some boneless, skinless chicken breasts under the broiler…and promptly forgot about them until a wisp of smoke reminded you.

Solution: Conceal the burnt edges and the dry interior beneath a simple herb sauce. Stir together some olive oil and coarsely chopped fresh herbs — basil, tarragon, thyme, mint, parsley, or a combination — and then add some salt and pepper. Thickly slice the chicken, fan the pieces onto individual plates, and spoon the sauce over the top. Add some vinegar or lemon juice to the herb sauce, chef and author Rozanne Gold says, and you have a vinaigrette sauce that can dress not just the chicken but also salad greens.

Next Time: If “out of sight, out of mind” is a problem for you, cook the chicken in a skillet on the stovetop.