Buffalo-Style Chicken Breast  with Gorgonzola Dipping Sauce

1/2  cup mayonnaise or salad dressing 
1/4  cup sour cream 
2  tablespoons water 
1  teaspoon fresh lemon juice 
1/2  cup crumbled Gorgonzola cheese 
1/2  cup vegetable oil 
1/3  cup self-rising flour 
3/4  teaspoon salt 
4   boneless, skinless chicken-breast halves (1-1/4 lbs.) 
1/3  cup milk 
4  teaspoons butter (no substitutions), melted 
2  teaspoons red pepper sauce 
1  bulb fennel (anise) or 6 ribs celery, cut into sticks 
1/2  teaspoon freshly ground black pepper 

Make Gorgonzola Dipping Sauce: Combine mayonnaise, sour cream, water, and lemon juice in small bowl; 
mix well. Stir in cheese and set aside.  
2. Heat oil in large skillet over medium-high heat. Combine flour, salt, and pepper in shallow pie plate.
 Dip chicken breasts in milk, then in flour mixture. Add chicken to skillet and cook until golden brown 
and cooked through, 5 to 6 minutes per side.  
3. Combine melted butter and pepper sauce in medium bowl. Add chicken and toss to coat. Serve 
immediately with sliced fennel and Gorgonzola Dipping Sauce. Makes 4 servings