Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buffalo-Style Skillet Fried Chicken Breasts With Gorgonzola Dipping Sauce
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- #29507
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
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.
added by
Karly058
nutrition data
571 calories, 43 grams fat, 14 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
March 3, 2006
The gorgonzola sauce was great! The amount of "hot" sauce seemed a bit light for 4 chicken pieces, so feel free to adjust that to your liking. This would also be great as chicken strips or turned into a salad (chicken strips, the gorgonzola sauce as a dressing over a bed of lettuce).