These were some mighty fine Buffalo chicken breasts. By simmering the breasts in a mixture of chicken broth and hot sauce, they become infused with flavor. A quick sauté makes the outside a bit crisp, while the inside gets all tender from simmering in the sauce. The sprinkle of celery adds crunch and the buttery blue cheese toasts are the perfect accompaniment.
1/4 cup flour
4 (6 oz) boneless, skinless chicken breasts
1 Tbs vegetable oil
1 cup chicken broth
1/3 cup hot sauce
4 Tbs unsalted butter. softened
2 oz blue cheese, crumbled
8 slices baguette
1/3 cup chopped celery
1. Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour.
2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Add broth and hot sauce and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 8 minutes. Transfer chicken to a platter and tent with aluminum foil.
3. Continue to simmer sauce in the skillet until reduced to 3/4 cup, about 1 minute. Remove from heat and whisk in 2 tablespoons of the butter. Season with salt and pepper to taste. Pour sauce over chicken and re-cover with foil.
4. Adjust an oven rack 4 inches from broiler. Combine blue cheese and remaining 2 tablespoons of butter. Arrange bread on a baking sheet and broil until golden, about 1 minute per side. Spread 1 side of the toasts with the blue cheese mixture and broil until bubbly, about 1 minute.
5. Sprinkle chicken with celery and serve with the toasts.
Recipe from Cook’s Country Magazine
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