Buffalo Chicken Breasts

Okay, I have made a New Year's Resolution!  I resolve to post almost every day, so I can have 600 posts on my "blogiversary" of Jan. 16, 2006.     So let's talk about today.....I am in the Keweenaw at our lakehouse, and we are getting ready for our first Christmas here.      We went out to do a little Christmas shopping, and then to watch the Lions lose (it is hard to find a place to watch the Lions because everyone is a Packers fan up here), but then I wanted to make dinner at our place so I did....

This recipe is based on one I found on Cook's Illustrated, chicken breasts sauteed in hot sauce.   I also liked their pairing with a blue cheese toast.   For blue cheese haters, substitute garlic.     Here is how I made it:

Buffalo Chicken Breasts

1 lb boneless chicken breast
1/2 c flour
salt and pepper
3 T veg oil
1 c  chicken broth
1/2 c.  Franks Red Hot sauce
1/2 c. sliced celery
1/2 blue cheese crumbles or 3 T minced garlic
2 T butter, softened
8 slices baguette bread


Sprinkle salt and pepper on chicken breast and dredge in flour.   Heat oil in a 12 inch skillet until shimmering.   Add chicken, cook on each side until brown, about 4 minutes.  Remove from skillet and tent with foil.   Add chicken broth and hot sauce, heat until reduced by about one half.  When sauce is reduced, add chicken to it. 

Meanwhile, preheat oven to broil setting and line a small baking sheet with foil.   Butter slices of baguette and top with either garlic or blue cheese to your taste (or both) and broil for 3 minutes until browned.

Serve chicken garnished with celery and serve with toast of your choice.    And a vegetable like broccoli is good.