Chicken with Cajun Cream Sauce

I Could Drink That Sauce. That tomatoey, creamy, shallot-infused gravy is something I haven’t been able to stop thinking about. I made this dinner for my family on the first barely chilly day a few weeks ago. I think my body had just been waiting for permission to go fall cooking mode, and I just unleashed. Pan-fried chicken. Luscious, savory Cajun cream sauce. Homemade mashed potatoes. Green beans. Apple crisp for dessert. I served it in deep bowls and we let the girls eat on the living room floor, using the coffee table as their table, while we watched American Ninja Warrior together with the windows open – which, frankly, is the move of two parents who are feeling extra generous and a little out of their mind with the joys of early fall weather. But that meal will be a top 5 meal for me this year, for sure. We all devoured in silence and then cozied up with full bellies to watch some ridiculous TV together. Here’s an idea I keep coming back to: shrimp. Like what if you just made the sauce, and then threw a pound of uncooked jumbo shrimp in there? It would poach right in the sauce! I haven’t been able to pull myself away from the chicken and mashed potatoes combination, but I fee...