Pardon the pun, but a broken hand really is an icebreaker.

I’ve had extensive conversations with strangers about my injury at the grocery store, the post office and coffee shops. Most of the people who ask me what happened to my hand have their own broken finger, knuckle or arm story to share.

I’m still flinching about the hair stylist who told me she broke her wrist falling out of a tree – two hours after she get her cast removed from her formerly broken arm.

Using Google to determine how long I’m going to have limited use of my right hand – my doctor said it could be as long as three month, but I’m hoping he’s a “Glass half-empty” kind of guy — I learned that broken hands are among the most common injuries. Apparently dropping something heavy on your hand can have enough force to break something, which made me realize I need to be more careful, especially in the kitchen. I have multiple scars on my arms from oven and stove burns, and a few on my fingers from knife mishaps. The last thing I want to do is accidently drop the four pound canister of peanut butter on my hand.

(I bought it at the beginning of Christmas baking season. It made economic sense at the time.)

I’m not saying I am going to be afraid that I’ll hurt myself again, but most accidents happen because we’re in a hurry. I know that sled was going pretty fast, which is why I tried to use my hand to slow down my momentum. But instead of making a list of everything I shouldn’t do for fear of getting hurt, I’m trying my best to not be in such a rush. True, I’m slower now because I have to be, but I hope to continue my exercise in caution even after I’m back to full speed, if for nothing more than enjoying life’s little moments.

What better way to start than enjoying a family dinner? Here’s a quick and simple recipe that should bring everyone to the table.

Easy Orange Glazed Chicken

• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts, trimmed and pounded if necessary
• Salt and pepper
• 1 cup plus 1 tablespoon orange juice
• 2 tablespoons apricot preserves
• 2 tablespoons Dijon mustard
• 2 teaspoons corn starch
• 1 tablespoon fresh parsley, minced

Heat oil in a 12-inch skillet over medium-high heat until shimmering. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken in skillet and cook until lightly browned on first side, about 3 minutes.

Meanwhile, whisk together 1 cup orange juice, preserves and mustard in a bowl.

Flip chicken over, add orange juice mixture and simmer gently for 8 minutes. Whisk cornstarch into remaining 1 tablespoon of orange juice, then whisk into skillet. Continue to simmer gently until chicken registers 160 degrees and sauce thickens slightly, about 1 minute. Stir in parsley, season with salt and pepper to taste, and serve.

Source: The America’s Test Kitchen Quick Family Cookbook by America’s Test Kitchen (America’s Test Kitchen; Oct. 2012)