Monday, February 10, 2014

Pan-Fried Savory Chicken

Last night's Cooking Light dinner was the pan-fried savory chicken recipe from the Jan/Feb 2014 issue (minus the hot sauce, which I didn't have). I used frozen organic chicken tenderloins I'd bought for Pipsqueak last summer when she was so sick.The chicken was juicy, tender, and delicious, and took only about 10 minutes to cook. Served on the side: pineapple dressing from Taste of Home and rutabaga.

The digital scale has finally budged, after 10 days stuck at the same weight; I'm down 0.8 lbs from yesterday. And this with having eaten a slice of egg nog pound cake.

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