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How to Make Airline Chicken Breast - A Step-by-Step Guide

When it comes to cooking chicken, there are countless ways to prepare this versatile protein. But if you're looking for a dish that is sure to impress, look no further than airline chicken breast. This recipe yields a juicy, flavorful, and beautifully presented chicken breast that is perfect for serving to guests or enjoying yourself.

Airline chicken breast gets its name from the way the wing joint is left attached, resembling the wing of an airplane. This not only adds an elegant tou...

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Ingredients

  • 1 whole chicken
  • 1 drizzle olive oil
  • kosher salt and 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
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • ½ cup chicken stock, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 2
  • Yield: 2 airline chicken breasts

  • Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
  • Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
  • Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
  • Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
  • Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
  • Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
  • Slice each chicken breast into thirds and spoon sauce on top.

    • Nutrition

    1122 cal.

    • Total Fat: 79g
    • Saturated Fat: 27g
    • Cholesterol: 337mg
    • Sodium: 777mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 4g
    • Total Sugars: 0g
    • Protein: 94g
    • Vitamin C: 46mg
    • Calcium: 171mg
    • Iron: 10mg
    • Potassium: 1001mg

    Categories

    Roasted recipes
    Grilled recipes
    Marinated recipes