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.
Sautéed Buffalo Chicken Breasts With Blue Cheese Toasts
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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