Name: Sautéed Buffalo Chicken Breasts with Blue Cheese Toasts
Total time: 30 min
Ingredients: 1/4 cup all-purpose flour; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; Salt and pepper; 1 tablespoon vegetable oil; 1 cup chicken broth; 1/3 cup hot sauce; 4 tablespoons unsalted butter, softened; 2 ounces blue cheese, crumbled (1/2 cup); 8 (3/4-inch-thick) slices baguette; 1/3 cup minced celery

Why This Recipe Works

Cooking the chicken in a combination of hot sauce and chicken broth infuses it with flavor.

Before You Begin

We like Frank's Redhot Original Cayenne Pepper Sauce here.

Instructions

Place flour in shallow dish. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Add broth and hot sauce and bring to boil. Reduce heat to medium and simmer until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

Continue to simmer sauce until reduced to 3/4 cup, about 1 minute. Off heat, whisk in 2 tablespoons butter. Season with salt and pepper to taste. Pour sauce over chicken and tent with foil.

Meanwhile, adjust oven rack 4 inches from broiler element and heat broiler. Combine blue cheese and remaining 2 tablespoons butter. Arrange bread on rimmed baking sheet and broil until golden, 1 to 2 minutes per side. Spread 1 side of toasts evenly with blue cheese mixture and broil until bubbly and spotty brown, 1 to 2 minutes. Sprinkle chicken with celery and serve with toasts.