oven over medium-high heat. Add the celery and
onions and sauté for 2 minutes, stirring often. Add the
garlic and sauté for another minute.
- Season the chicken on all sides with the salt and
pepper. Add the chicken to the skillet and sauté for 7
minutes or until the chicken is cooked through. Add the
cauliflower to the skillet. - Place the wing sauce, cream cheese, and broth in
a blender and puree until smooth. Add the mixture to
the skillet and stir well to combine. Top the skillet with
the blue cheese crumbles. Transfer the skillet to the
oven and bake, uncovered, for 20 minutes or until the
cauliflower is soft. Remove from the oven and garnish
with fresh herbs. Serve with celery sticks. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for 5 minutes or until warmed
through.