Spicy Buffalo Chicken Fillets
with Chive & Sour Cream-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
We can thank Anchor Bar in Buffalo, New York, for the invention of Buffalo wings—game nights wouldn’t be the same without them. Pay homage to this spicy pub menu favourite by glazing chicken with fiery Buffalo sauce. Serve with oven-hot potatoes and a cooling salad.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 450g Baby potatoes
- 6g Chives (or garlic chives)
- 100g French radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Buffalo sauce
- 30ml White balsamic vinegar
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
24 g
Saturated Fat
11 g
Sodium
1020 mg
Total Carb
45 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, thinly slice the chives and radishes.
- In a small bowl, make the dressing by combining the sour cream, vinegar (start with ½), ½ the chives, 1 tbsp water (double for 4 portions) and S&P.
Start the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 2 to 3 min. on one side, until browned and partially cooked.
Finish the chicken
- Flip the chicken and cook, 2 to 3 min., until cooked through.
- Add 2 tbsp butter (double for 4 portions) and cook, 30 sec. to 1 min., until melted.
- Off the heat, add the Buffalo sauce (add ½ for medium spicy); toss the chicken until coated.
Make the salad & serve
- In a large bowl, combine the radishes and baby greens.
- Divide the salad and potatoes between your plates.
- Top with the chicken and spoon any remaining glaze over.
- Garnish with the remaining chives.
- Serve the dressing on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
