On the menu Jun 10 — Jun 23

This recipe is a delightful combination of bold flavors and comforting textures. The chicken breasts, coated in flour and drenched in tangy buffalo sauce, are cooked until golden and crispy on the outside, juicy on the inside.

The heat from the buffalo sauce is perfectly balanced by the chicken’s tender meat. The celery salad offers a refreshing counterpoint to the spicy chicken. Crisp celery stalks and peppery arugula are tossed with apple cider vinegar, providing a light and crunchy contrast.

The mashed Yukon Gold potatoes, made creamy with a touch of coconut milk, serve as a smooth and soothing side, perfect for mellowing the dish’s heat.