Buffalo Chicken (for sandwiches)

4 boneless, skinless chicken breasts (about 950 g)
1/2 c unbleached flour
2 T garlic powder
Pepper to taste
1 T olive oil
1 T Brummel & Brown
3/4 Texas Pete hot sauce

Combine flour, garlic powder, and pepper in a Ziploc bag, add chicken strips, and shake to coat.

Meanwhile, heat olive oil in a heavy-bottom skillet on medium heat (6). Cook chicken pieces in batches, turning once. Turn heat down to 5 if necessary to cook evenly and slowly. Place cooked chicken on a plate while doing the other batches.

When chicken is finished, turn heat down to low (3) and add hot sauce and butter. Don't breathe the steam! Add chicken back in, stir thoroughly, and cover with a tight-fitting lid. Cook for about 5 more minutes until sauce is thick and coated on chicken.

Serve on steak rolls with blue cheese or ranch dressing.

Number of Servings: 9

Recipe submitted by SparkPeople user SIORANTH.