I am going to cut up some BSCB (shorthand, Rachel Ray-style, for boneless, skinless, chicken breasts) into 1" cubes, brown them in a non-stick skillet. I will add in carrots, celery, onions, and garlic (which is already chopped and in a container in the fridge). I will then add sage and a can of cream of something soup and maybe a can of mushrooms. Serve over noodles or brown rice.
It's not gourmet, but it's dinner.