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Sweet and Hot Vermont Chicken

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Servings: Serves 8

Cook Time: 4 minutes

Prep Time: 35 minutes


2 tablespoon Unsalted butter
3 tablespoon Hot pepper sauce
1/4 teaspoon Worcestershire sauce
2 tablespoon Maple syrup
1/2 cup Flour
2 teaspoon Cayenne pepper
2 teaspoon Sugar
1 3/4 lb Hannaford Inspirations Thin Sliced Chicken Breast Cutlets
1 1/2 cup Vegetable oil
8 oz Hannaford Inspirations Chipotle Ranch Dressing
3 each Celery stalks, sliced into sticks


1. Make sauce. In a small saucepan over medium heat, melt butter and whisk in hot sauce, Worcestershire sauce, and maple syrup until smooth. Set aside.
2. In a medium bowl, whisk flour, cayenne, and sugar together until evenly blended.
3. Cut each cutlet into three long strips, each about 1 inch wide.
4. Add chicken to flour and toss well to coat.
5. Add oil to a large skillet over medium high heat. When very hot, use tongs to add strips one at a time, being sure to shake off any excess flour before frying. Cook chicken until slightly golden and cooked through, about 2 minutes per side. Do not overcrowd skillet. You may have to fry chicken in a few batches. Transfer cooked chicken to a plate lined with paper towels.
6. Place strips in a large mixing bowl and drizzle sauce over chicken. Toss strips to coat them with sauce.
7. Transfer strips to a platter and serve with choice of dressing and celery sticks.
Do-Ahead Tip: Prepare sauce up to two days in advance. Cover and refrigerate until needed. Over medium heat, warm and whisk sauce smooth before using.
Source: Hannaford fresh Magazine, January - February 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 577 kcal (29%)
Calories from Fat 567
Total Fat 63 g (97%)
Saturated Fat 26 g (130%)
Cholesterol 40 mg (13%)
Sodium 326 mg (14%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 5 g (20%)
Protein 6 g (10%)
Vitamin A 488 IU (1%)
Vitamin C 6 mg (7%)
Calcium 40 mg (3%)
Iron 9 mg (50%)

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