1/4 cup Louisianna-style hot sauce

1 teaspoon hot pepper sauce (Tabasco)

1 teaspoon Worcestershire sauce

2 tablespoons butter

1 pound skinless, boneless chicken breasts, cut into 1-inch chunks

Combine the hot sauce, pepper sauce, and Worcestershire sauce in a small saucepan over medium heat; bring to a boil and cook 1 minute. Remove from the heat and add 5 teaspoons of the butter, stirring until melted.

Melt the remaining teaspoon of butter in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until well browned, 8-10 minutes. Add the pepper sauce mixture and cook for about 1 minute longer, tossing the chicken to coat.

Serves: 4

Points per serving: 5