Sautéed Buffalo Chicken Breasts with Blue Cheese Toasts | America's Test Kitchen
For these flavorful, weeknight chicken breasts, we cook the chicken in a combination of hot sauce and chicken broth to infuse them with flavor.
Keywords
- Chicken
- Weeknight
- Main Courses
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
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