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.
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.
I served this over rice and it was delicious. It reheats remarkably well (the crumble of cheese on top melts and the veggies stay toothsome).