Caregory : Dinner Ideas
If you like Buffalo wings, you'll love this quick skillet Buffalo chicken recipe. Chicken cutlets are sautéed, then smothered in a creamy-spicy sauce. A side-salad garnish of carrots, celery and blue cheese pulls it all together.
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
¼ cup white wine or low-sodium chicken broth
¼ cup hot sauce, such as Frank's RedHot
½ cup heavy cream
½ cup finely diced carrots
⅓ cup finely diced celery
2 tablespoons crumbled blue cheese
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes. Transfer to a plate.
Add onion to the pan. Cook, stirring, for 1 minute. Add wine (or broth) and hot sauce; cook, scraping up any browned bits, until the liquid has reduced by half, about 2 minutes. Stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.
Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.
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