Buffalo chicken skillet

Mom's gone, so tonight I made the kids some chicken tenders. Chicken breast, egg wash, panko bread crumbs and a little bit of seasoning and they were thrilled.

I am continuing to eat low carb, high fat, so now bread crumbs for me. I love buffalo chicken, so I decided to throw together a keto skillet for myself. I sauteed some onion and celery in butter, cooked up some chicken, made a buffalo sauce, and topped it with ranch dressing and cheddar cheese. It was pretty good, if I do say so myself.

Buffalo Chicken Skillet

Ingredients:
1/2 medium onion, sliced thin
1 stalk celery, sliced thin
1-2 cloves garlic, minced
2 T. butter
2 boneless chicken breasts, cubed
salt and pepper to taste
2 ounces cream cheese
2 T. buffalo hot sauce
1/4 c. shredded cheddar
Ranch dressing
Parsley

Directions:
1) Heat skillet over medium heat. Add butter to the pan. When the butter is melted, add the onions and celery. Cook until tender, stirring it every few minutes. When it is tender, add the garlic and cook for a minute or two more.

2) Remove the veggies to a plate, and put the chicken in the pan. Cook the chicken until it is no longer pink in the center. Add the chicken to the plate with the veggies, reserving the butter and juices in the pan (I used a slotted spoon).

3) Reduce heat to low. Add the cream cheese and buffalo sauce to the pan. Stir constantly. When it is melted, add the chicken and veggies back to the pan and stir until coated.

4) Top with cheddar cheese until melted.

5) Remove to a plate and top with ranch dressing if desired (blue cheese would be wonderful too). If you like it to look kind of fancy, for pictures and what not, add some parsley.