Pan-Fried Chicken with Asian-Cajun Sauce

This chicken was good, but not so good that I'll want to make it again. The chicken itself was very good, but the sauce was a little odd. There were all sorts of goodies left in the pan when I took it out of the pan, so I made a quick pan sauce and I think Larry and I both liked that better. The salad was good, too, but again, I probably wouldn't make it again.

One thing we did love about the chicken breasts was that they were perfectly cooked. I only used a small amount of oil in the pan and cooked them on high heat to brown them, then I turned the heat down and covered the pan and let them finish cooking.

• Pan-Fried Chicken with Asian-Cajun Sauce (Hot Chicken, p. 55)
• Fennel Salad with Mango-Walnut Herb Dressing (Hot Vegetables, p. 52)
• Roasted Baby Beets