After several tests, I have put together a very simple recipe that makes a very tender and succulent pulled chicken sandwich that will now replace sloppy joes when we have the craving. Recipe for 2-3 sandwiches. Enjoy!
- 1 tablespoon buttery spread or margarine
- 1/2 small onion, chopped
- 1 chicken breast
- 1 cup low-sodium chicken stock or broth
- 1/2 cup favorite buffalo sauce
- freshly cracked pepper
- 1 teaspoon cornstarch
- French hamburger buns (or favorite sandwich bread)
Heat margarine over medium high heat and add the onions, sauteing until translucent, but not brown. Add the chicken breast and sear both sides, about 2 minutes per side. Add the chicken stock and bring to a boil. Cover and simmer over low heat for 20 minutes. Gently break up chicken into chunks with forks, but do not completely shred. Add the buffalo sauce and pepper, return cover and continue simmering 45-60 minutes, stirring occasionally. 20 minutes prior to serving, mix the cornstarch with a small amount of water until dissolved. Add to sauce and stir. The sauce will continue to thicken until serving time. If the sauce is too runny for your liking, simply cook 10 minutes longer with the cover ajar.
When ready to serve, spoon chicken over lightly toasted buns and serve immediately.
Jessica The Great's Cookbook 