STUFFED AIRLINE CHICKEN BREAST RECIPE RECIPES

Steps:

• 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.

Steps:

• 1. To make the chicken breasts: Preheat the oven to 400°F. Place a non-stick, 10-inch skillet on the stovetop over medium-high heat and add oil. Season both sides of the chicken breasts liberally with salt and pepper. When the pan is hot, sear, or brown, the chicken pieces skin side down. Sear until the skin becomes very well browned and crisp, about six to nine minutes. You may need to sear the chicken in batches to avoid overcrowding the pan. Once all of the chicken has been seared, place the pieces meat side down on a clean baking sheet and set aside. You are searing only the skin side for texture; searing the meat side will dry out the meat.  2. Add the wine, thyme, and margarine to the same pan with the rendered fat, and cook until the liquid has reduced by half. 3. Place the baking sheet with the chicken in the oven and carefully pour the reduced cooking liquid into the bottom of the pan. Roast for nine minutes until the chicken is firm to the touch yet still has a little resistance to it when poked with your finger. 4. To make the sauce: Place a 10-inch skillet on the stovetop over medium heat and add the margarine, shallots, garlic, and thyme. Cook gently until softened and slightly browned. Add the mushrooms and the veal stock and cook until the mushrooms are tender and the sauce has reduced and thickened enough to glaze the mushrooms; this will take about 13 to 15 minutes. 5. To finish the dish: When the chicken is ready, remove the pan from the oven and place the chicken pieces on a cutting board. Pour the remaining cooking liquid from the baking sheet into the mushroom sauce and stir well to combine. Season the sauce with salt and pepper. 6. To serve, cut each breast into five slices and fan them onto a plate, being sure to serve the wing piece as well. Generously cover with mushroom sauce. I like this dish served with Israeli couscous or pommes purée. Recipe posted with permission from Le Marais: A Rare Steakhouse - Well Done, by Mark Hennessey and Jose de Mereilles