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Title: Airline Chicken Breast
Categories: Poultry, Herbs, Chilies
Yield: 2 Servings
3 lb Whole chicken
Olive oil drizzle
Salt & ground black pepper
2 pn Herbes de Provence; to taste
1/4 ts Cayenne pepper; or more
1 tb Olive oil
3 tb Butter; divided
1 Fresh rosemary sprig
2 Fresh thyme sprigs
1/2 c Chicken stock; as needed
Slice off 1/2 of each chicken wing by cutting through the joint
where the wing meets the drumette. Slice through the skin between
the thighs and breasts. Make a shallow cut along the breast bone
and 2 deep cuts on either side, separating the breasts.
Slice each breast off the carcass using the tip of the knife,
keeping the blade pressed against the bone. Cut through the
cartilage to remove breast with the wing attached.
Remove the tenders and trim as needed. Season with a drizzle of
olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
Push your finger gently under the skin of each breast, right next
to the wing bone, to separate it from the meat. Slide 1 tender
under the skin, center it, and smooth over the skin. Sprinkle salt
over breasts.
Heat 1 tb olive oil in a skillet over medium-high heat. Add chicken
breasts, skin-side down. Cook until bottom is browned, 6 to
7 minutes. Flip, reduce heat to medium, and cook until no longer
pink on the inside, 7 to 10 minutes more. Add 1 tb butter,
rosemary, and thyme. Baste chicken with the butter. Remove chicken
from the skillet.
Pour stock into the pan; increase heat to high. Boil until reduced
to desired thickness, about 2 minutes. Turn off heat and whisk in
remaining butter. Slice each chicken breast into thirds and spoon
the pan sauce on top.
Note: Since food for air travel needs to be prepared far in
advance, airlines back in the day created a special cut of chicken
breast that wouldn't dry out as much as normal.
Recipe by Chef John Semanik
Recipe FROM:
https://www.allrecipes.com
Uncle Dirty Dave's Archives
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