Airline Chicken Breast with Shallot Sauce

Serves 1
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Directions

  1. 1Thin slice 5 to 6 large shallots.
  2. 2Thin slice 5 to 6 large shallots.
  3. 3Thin slice 5 to 6 large shallots.
  4. 4Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
  5. 5Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
  6. 6Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
  7. 7Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
  8. 8Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
  9. 9Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
  10. 10Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
  11. 11Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
  12. 12Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
  13. 13Bring to a simmer and add about 2 cups of chicken stock.
  14. 14Bring to a simmer and add about 2 cups of chicken stock.
  15. 15Bring to a simmer and add about 2 cups of chicken stock.
  16. 16Increase heat slightly, bring to a simmer, and reduce the total volume by half.
  17. 17Increase heat slightly, bring to a simmer, and reduce the total volume by half.
  18. 18Increase heat slightly, bring to a simmer, and reduce the total volume by half.
  19. 19Transfer the mixture into a blender.
  20. 20Transfer the mixture into a blender.
  21. 21Transfer the mixture into a blender.
  22. 22Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
  23. 23Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
  24. 24Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
  25. 25Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
  26. 26Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
  27. 27Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
  28. 28Taste the sauce and add more cider vinegar if desired.
  29. 29Taste the sauce and add more cider vinegar if desired.
  30. 30Taste the sauce and add more cider vinegar if desired.
  31. 31Set the sauce aside.
  32. 32Set the sauce aside.
  33. 33Set the sauce aside.
  34. 34Season both sides of the airline chicken breast with kosher salt and black pepper.
  35. 35Season both sides of the airline chicken breast with kosher salt and black pepper.
  36. 36Season both sides of the airline chicken breast with kosher salt and black pepper.
  37. 37Place a couple tablespoons of olive oil in a pan over medium to high heat.
  38. 38Place a couple tablespoons of olive oil in a pan over medium to high heat.
  39. 39Place a couple tablespoons of olive oil in a pan over medium to high heat.
  40. 40Place the chicken breast skin side down in the pan and cook for about 4 to 5 minutes without touching it until the skin is crispy.
  41. 41Place the chicken breast skin side down in the pan and cook for about 4 to 5 minutes without touching it until the skin is crispy.
  42. 42Place the chicken breast skin side down in the pan and cook for about 4 to 5 minutes without touching it until the skin is crispy.
  43. 43Flip the chicken over and turn off the heat.
  44. 44Flip the chicken over and turn off the heat.
  45. 45Flip the chicken over and turn off the heat.
  46. 46Apply honey to the chicken, using a brush if needed.
  47. 47Apply honey to the chicken, using a brush if needed.
  48. 48Apply honey to the chicken, using a brush if needed.
  49. 49Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
  50. 50Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
  51. 51Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
  52. 52Let the chicken rest for at least 5 minutes.
  53. 53Let the chicken rest for at least 5 minutes.
  54. 54Let the chicken rest for at least 5 minutes.
  55. 55Serve the chicken in a puddle of the prepared sauce.
  56. 56Serve the chicken in a puddle of the prepared sauce.
  57. 57Serve the chicken in a puddle of the prepared sauce.

Ingredients

  • 5 to 6 large shallots, thin sliced
  • 5 to 6 large shallots, thin sliced
  • 5 to 6 large shallots, thin sliced
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 large can of tomatoes, just the tomatoes
  • 1 large can of tomatoes, just the tomatoes
  • 1 large can of tomatoes, just the tomatoes
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 2 to 3 tbsp cider vinegar
  • 2 to 3 tbsp cider vinegar
  • 2 to 3 tbsp cider vinegar
  • 1 boneless chicken breast with the skin left on and wing attached
  • 1 boneless chicken breast with the skin left on and wing attached
  • 1 boneless chicken breast with the skin left on and wing attached
  • kosher salt
  • kosher salt
  • kosher salt
  • black pepper
  • black pepper
  • black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • honey
  • honey
  • honey

Equipment

potspoonblenderpaper towelclean kitchen towelpanbrushoven

Tips

  • When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
  • Reduce the sauce volume by half for an awesome texture.
  • Taste the sauce and adjust cider vinegar as needed.
  • Do not touch the chicken skin side down in the pan for 4-5 minutes to get it crispy.
  • Let chicken rest for at least 5 minutes before serving.
Airline Chicken Breast with Shallot Sauce | Clip Recipe