Buffalo Mascarpone Chicken

What possessed me to pair the elegant creamy Italian-inspired mascarpone cheese with the rough and tumble New World Buffalo wing sauce? Well, they ARE two of my favorite foods on Earth. I honestly and truly believe that chicken is just a vehicle for Buffalo wing sauce. While pregnant, I ate the sauce with anything and everything, including pretzels and sometimes just a spoon.

But, today, with baby born and cooing, I was looking for my Buffalo wing sauce to gain the spotlight while taming its wild ways just a little. Creamy Buffalo wing sauce. Hmm, on to something there. So, the idea was hatched but I wanted to come up with an excuse to use that container of mascarpone in the fridge (so I could lick the spoon after), so I paired them up and boy was the result tasty.

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Buffalo Mascarpone Chicken

4 boneless skinless chicken breasts
1 container mascarpone cheese
1/4 to 1/2 cup Buffalo wing sauce

1. Cut the chicken into strips. Coat the chicken breasts in a light layer of the Buffalo wing sauce. In a large skillet over medium-high heat, cook the chicken breasts in a little oil. Once cooked, set aside.

2. In the same pan but over medium heat, warm the mascarpone cheese and whisk to melt. Stir in the Buffalo wing sauce then return the chicken to the pan and let cook for another 5 minutes. Serve with a green salad, fresh bread, or whatever strikes your fancy.


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