Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless (skinless chicken breasts)
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 tablespoon hot sauce (more or less to taste)
  • 1/4 cup low-sodium chicken broth
  • 4 hard sandwich rolls
  • 1 medium tomato (sliced)
  • 4 thin slices sweet onion
  • Lettuce
  • 3 tablespoons mayonnaise
  • 1/4 cup buttermilk (or 2 tablespoons each milk and sour cream)
  • 4 to 5 tablespoons crumbled blue cheese
  • 1/2 clove garlic (very finely chopped)
  • Freshly ground black pepper

Instruction

  • Make the blue cheese sauce by combining the mayonnaise, buttermilk (or milk/sour cream combo), blue cheese, garlic and a few grinds of black pepper in a small bowl. Set aside until ready to serve.
  • Place the chicken breasts between 2 sheets of plastic wrap and pound to a uniform thickness of about 1/2-inch. Cut into 4 equal portions.
  • Combine the flour and salt in a shallow dish and dredge the chicken, shaking off the excess. Heat 2 tablespoons of the butter in a skillet over medium high heat. Add the chicken and cook until light golden in color, 2 minutes per side. Transfer to a plate and whisk the hot sauce (start with a small amount - you can always add more) and chicken broth into the butter and pan juices. Combine well and reduce the heat to low.
  • Return the chicken to the pan, cover and cook for 15 minutes, turning several times to coat the chicken with the hot sauce mixture.
  • To assemble the sandwiches, place some lettuce on the bottom of a roll, top with chicken, onion, tomato and blue cheese dressing. Serve with celery sticks and cucumber spears.