If you like Buffalo wings, you'll love this quick skillet Buffalo chicken recipe. Chicken cutlets are sautéed, then smothered in a creamy-spicy sauce. A side-salad garnish of carrots, celery and blue cheese pulls it all together. Source: EatingWell.com, March 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes. Transfer to a plate.

  • Add onion to the pan. Cook, stirring, for 1 minute. Add wine (or broth) and hot sauce; cook, scraping up any browned bits, until the liquid has reduced by half, about 2 minutes. Stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.

  • Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.

Nutrition Facts

270 calories; 14.8 g total fat; 8.5 g saturated fat; 100 mg cholesterol; 780 mg sodium. 370 mg potassium; 5.7 g carbohydrates; 1.2 g fiber; 3 g sugar; 25.2 g protein; 3528 IU vitamin a iu; 3 mg vitamin c; 16 mcg folate; 70 mg calcium; 1 mg iron; 31 mg magnesium;