Sorry for the crappy pictures in advance, I know they leave a lot to be desired. But, take it from me, this recipe is totally worth making!
Buffalo chicken breasts have fast become one of my favorite quick chicken recipes because it is a snap to put together. I've hardly had any free time lately due to work, and anything that is quick and tasty is at the top of my cooking list. This dinner is a no-brainer for anyone who likes buffalo wings -- but if you don't like regular hot sauce, substitute a mild version (or an even hotter version if you like more heat).
This dish only has a handful of ingredients: combine hot sauce, melted butter, onion powder and Worcestershire sauce together.
Set aside 1/4 C of the sauce, and use the rest to marinate chicken breasts (I used the thin sliced, as always) in a sealed ziplock bag for about 30 minutes at room temperature (it won't kill you, I promise). A little longer won't hurt, I think I actually marinated for closer to 45 minutes because I got side-tracked doing other things. But, if the thought skeeves you out, marinate it in the fridge for at least two hours.
Then, remove the breasts and discard the marinade. Saute the breasts in a cooking spray-coated pan over medium high heat for about 4 minutes per side (more for thicker breasts) until fully cooked.
And that is it! Such an easy, hassle-free recipe, and it's huge on taste!
...Incidentally, do you know what Worcestershire sauce is? I had heard of it of course, and even occasionally dabbed it on some steak, but I had never bothered to really find out what the heck was in it. Turns out, Worcestershire sauce was first made in Worcester, England by the pharmacists (or, in British lingo, "dispensing chemists") John Wheeley Lea and William Henry Perrins (of Lea & Perrins fame), and was first commercialized in 1837! It is a type of fermented fish sauce, believe it or not (I had no idea!) containing anchovies, malt vinegar (or white vinegar in the US), onions, garlic, molasses, cloves, soy sauce, and other spices.
Buffalo Chicken Breasts
(Printable Recipe)
Ingredients
Buffalo chicken breasts have fast become one of my favorite quick chicken recipes because it is a snap to put together. I've hardly had any free time lately due to work, and anything that is quick and tasty is at the top of my cooking list. This dinner is a no-brainer for anyone who likes buffalo wings -- but if you don't like regular hot sauce, substitute a mild version (or an even hotter version if you like more heat).
This dish only has a handful of ingredients: combine hot sauce, melted butter, onion powder and Worcestershire sauce together.
Set aside 1/4 C of the sauce, and use the rest to marinate chicken breasts (I used the thin sliced, as always) in a sealed ziplock bag for about 30 minutes at room temperature (it won't kill you, I promise). A little longer won't hurt, I think I actually marinated for closer to 45 minutes because I got side-tracked doing other things. But, if the thought skeeves you out, marinate it in the fridge for at least two hours.
Then, remove the breasts and discard the marinade. Saute the breasts in a cooking spray-coated pan over medium high heat for about 4 minutes per side (more for thicker breasts) until fully cooked.
And that is it! Such an easy, hassle-free recipe, and it's huge on taste!
...Incidentally, do you know what Worcestershire sauce is? I had heard of it of course, and even occasionally dabbed it on some steak, but I had never bothered to really find out what the heck was in it. Turns out, Worcestershire sauce was first made in Worcester, England by the pharmacists (or, in British lingo, "dispensing chemists") John Wheeley Lea and William Henry Perrins (of Lea & Perrins fame), and was first commercialized in 1837! It is a type of fermented fish sauce, believe it or not (I had no idea!) containing anchovies, malt vinegar (or white vinegar in the US), onions, garlic, molasses, cloves, soy sauce, and other spices.
Buffalo Chicken Breasts
(Printable Recipe)
Ingredients
- Anywhere from 1 lb to 1.5 lbs of chicken breast halves, anywhere from 6 oz (regular thickness) to 3 oz per half (thin sliced)
- 3/4 C hot sauce
- 1/4 C butter, melted
- 1/2 tsp onion powder
- 2 tsp Worcestershire Sauce (aka Worcester Sauce)
- Combine hot sauce, melted butter, Worcestershire Sauce, and onion powder to make buffalo sauce
- Reserve 1/4 C marinade, and set aside
- Marinade chicken and remaining buffalo sauce at room temperature for 30-45 minutes
- Remove chicken and discard marinage
- Saute chicken in a cooking-spray coated pan over medium high heat for 4 minutes/side (thin breasts) until chicken is cooked thoroughly
- Serve with reserved sauce
