Buffalo-Style Chicken Breasts
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Serves/Makes: 4
Ready in: < 30 minutes
***GORGONZOLA DIPPING SAUCE***
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 1/2 cup crumbled gorgonzola cheese
***CHICKEN***
- 1/2 cup vegetable oil
- 1/3 cup self-rising flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 boneless skinless chicken breast halves
- 1/3 cup milk
- 4 teaspoons butter (no substitutions), melted
- 2 teaspoons red pepper sauce
- 1 bulb fennel (anise)
- OR
- 6 ribs celery, cut into sticks
Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water and lemon juice in small bowl; mix well. Stir in cheese and set aside. Heat oil in large skillet over medium-high heat. Combine flour, salt and pepper in shallow pie plate. Dip chicken breasts in milk, then in flour mixture. Add chicken to skillet and cook until golden brown, 5 to 6 minutes per side. Combine melted butter and pepper sauce in medium bowl. Add chicken and toss to coat. Serve immediately with sliced fennel and Gorgonzola Dipping Sauce.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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