3 tablespoons of butter
¼ cup of bottled red hot pepper sauce
2 tablespoons of chopped pimiento
Blue cheese sauce (recipe to follow)
In a frypan, heat the butter and hot pepper sauce over a medium heat until melted. Add the chicken, turning until coated on all sides.
Remove chicken from frypan and place in baking pan.
Bake at 350°F (basting every 15 minutes with pan juices) for roughly 50 minutes or until fork tender.
Spoon the blue cheese sauce over chicken and sprinkle with pimiento.
Now, for the blue cheese sauce
In a saucepan, melt 3 tablespoons of butter over a medium heat.
Add 2 tablespoons of chopped onion and sauté for 2 minutes. Stir in 3 tablespoons of flour, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice and ½ teaspoon of garlic powder.
Add 1 cup of sour cream and blend. Simmer for about 2 minutes. Add 1 cup of thinly sliced celery and ½ cup of crumbled blue cheese; stir for about 2 minutes or until cheese is melted.