Ingredient

• 1 pound chicken cutlets
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped onion
• ¼ cup white wine or low-sodium chicken broth
• ¼ cup hot sauce, such as Frank's RedHot
• ½ cup heavy cream
• ½ cup finely diced carrots
• ⅓ cup finely diced celery
• 2 tablespoons crumbled blue cheese

Direction

1. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes. Transfer to a plate.
2. Add onion to the pan. Cook, stirring, for 1 minute. Add wine (or broth) and hot sauce; cook, scraping up any browned bits, until the liquid has reduced by half, about 2 minutes. Stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.
3. Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.