Buffalo Chicken Breast Cutlet with Blue Cheese Toast
July 4, 2017
: 4
: Easy
The classic
Ingredients
- 1/4 cup all-purpose flour
- 4 ( 6 to 8 ounce) boneless, skinless chicken breast cutlets, trimmed of all fat
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 1/3 cup buffalo wing sauce
- 4 tablespoons unsalted butter, softened
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- 8 (3/4 inch thick) slices of baguette
- 1/3 cup minced celery
Directions
- Step 1 Place flour in a shallow dish. Pat chicken dry and season 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 wing sauce and bring to boil. Reduce heat to medium and simmer 6 to 8 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
- Step 2 Continue to simmer sauce until reduced to 3/4 cup (about 1 minute). Remove sauce from heat. Whisk in 2 tablespoons butter. Season with salt and pepper to taste. Pour sauce over chicken and tent with foil.
- Step 3 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. Spread 1 side of toast evenly with the blue cheese mixture and broil until bubbly and spotty brown (1 to 2 minutes – do not over broil). Sprinkle chicken with celery and serve with toast.
- Step 4 Enjoy!
Q U I C K T I P S:
(Optional) Serve with a side of the buffalo sauce and additional blue cheese dressing!
You can use any brand of buffalo wing sauce to suit your taste. I used Frank’s Buffalo Wing Sauce for this recipe.
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