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Airline Chicken Breast
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Revitalized vintage airline recipe featuring succulent chicken breast with tender wing joint, created by Chef John.
Ingredients:
  • 1 whole chicken
  • 1 drizzle olive oil
  • kosher salt to taste
  • 2 pinches herbes de Provence, or to taste
  • 0.25 teaspoon cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 0.5 cup chicken stock, or to taste
Instructions:
  • Trim 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 breastbone and 2 deep cuts on either side to separate the breasts.
  • Using the tip of the knife, carefully slice each chicken breast off the carcass, keeping the blade pressed against the bone. Cut through the cartilage to remove the breast with wing attached. Save the remaining chicken and carcass for later use.
  • Separate tenders from breasts and trim if necessary. Season with a light drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
  • Gently separate the skin from each breast next to the wing bone. Slide one tender under the skin, center it, and smooth over the skin. Sprinkle kosher salt over the breasts.
  • In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Place chicken breasts in the skillet, skin-side down, and cook until the bottom is browned, about 6 to 7 minutes. Flip the chicken, lower the heat to medium, and continue cooking until no longer pink on the inside and the juices run clear, about 7 to 10 minutes more. Ensure the internal temperature reaches at least 165°F (74°C) using an instant-read thermometer.
  • Place a tablespoon of butter, thyme, and rosemary in the skillet. Gently coat the chicken with the fragrant butter-herb mixture, then transfer the chicken out of the skillet.
  • Pour flavorful stock into the skillet and crank up the heat. Let it bubble away until it reduces to your liking in just 2 minutes. Finish off by turning off the heat and whisking in the last 2 tablespoons of butter to create a velvety sauce.
  • Cut each chicken breast into three equal parts and generously drizzle the sauce over them.

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