Pan Seared Airline Chicken Breasts With Israeli Couscous Pomegranate And Haricot Verts Recipes

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AIRLINE CHICKEN BREAST



Airline Chicken Breast image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 50m

Yield 2

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 1122.3 calories, Carbohydrate 7.7 g, Cholesterol 337.1 mg, Fat 78.5 g, Fiber 4.2 g, Protein 93.8 g, SaturatedFat 26.7 g, Sodium 776.8 mg, Sugar 0.2 g

PAN-SEARED CHICKEN WITH PEAR SLAW



Pan-Seared Chicken with Pear Slaw image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons

Steps:

  • Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
  • Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
  • Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
  • Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

PAN SEARED AIRLINE BREAST



Pan Seared Airline Breast image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 full chicken breasts, (ribs removed and wing intact)
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 tablespoons olive oil
1 cup julienned yellow onion
1 cup trimmed julienned leeks
2 tablespoons roughly chopped garlic
1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
1/2 cup white wine
Pinch freshly chopped thyme leaves
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
  • To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
  • When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

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