Description
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.
Ingredients
- 1 whole chicken
- 1 drizzle olive oil
- kosher salt to taste
- ground black pepper to taste
- 2 pinches herbes de Provence, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ cup chicken stock, or to taste
Instructions
- 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 tablespoon 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 tablespoon 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2