Sautéed Buffalo Chicken Breasts with Blue Cheese Toasts
By America's Test KitchenPublished on February 5, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup all-purpose flour 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 1 tablespoon vegetable oil 1 cup chicken broth ⅓ cup hot sauce 4 tablespoons unsalted butter, softened2 ounces blue cheese, crumbled (½ cup)8 (¾-inch-thick) slices baguette ⅓ cup minced celery
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.
Time
30 minutesYield
Serves 4Ingredients
¼ 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
⅓ cup hot sauce
4 tablespoons unsalted butter, softened
2 ounces blue cheese, crumbled (½ cup)
8 (¾-inch-thick) slices baguette
⅓ cup minced celery
Ingredients
¼ 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
⅓ cup hot sauce
4 tablespoons unsalted butter, softened
2 ounces blue cheese, crumbled (½ cup)
8 (¾-inch-thick) slices baguette
⅓ cup minced celery
Ingredients
¼ 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
⅓ cup hot sauce
4 tablespoons unsalted butter, softened
2 ounces blue cheese, crumbled (½ cup)
8 (¾-inch-thick) slices baguette
⅓ 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.
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