Buffalo-Style Chicken Breasts with Gorgonzola Dipping Sauce
Source: Ladies Home Journal
Servings: 4

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 pepper
4 boneless skinless chicken breast halves -- (1 1/4 pounds)
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

Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water and lemon juice in small bowl; mix well. Stir in cheese and set aside. Makes 1 cup.

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.