Airline Chicken Breast with Shallot Sauce

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

Serves 1

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Airline Chicken Breast with Shallot Sauce

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Serves 1

Directions

1Thin slice 5 to 6 large shallots.
2Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
3Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
4Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
5Bring to a simmer and add about 2 cups of chicken stock.
6Increase heat slightly, bring to a simmer, and reduce the total volume by half.
7Transfer the mixture into a blender.
8Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
9Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
10Taste the sauce and add more cider vinegar if desired.
11Set the sauce aside.
12Season both sides of the airline chicken breast with kosher salt and black pepper.
13Place a couple tablespoons of olive oil in a pan over medium to high heat.
14Place 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.
15Flip the chicken over and turn off the heat.
16Apply honey to the chicken, using a brush if needed.
17Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
18Let the chicken rest for at least 5 minutes.
19Serve the chicken in a puddle of the prepared sauce.

Ingredients

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

Serves 1

facebook.com

Airline Chicken Breast with Shallot Sauce

facebook.com

Serves 1

Directions

1Thin slice 5 to 6 large shallots.
2Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
3Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
4Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
5Bring to a simmer and add about 2 cups of chicken stock.
6Increase heat slightly, bring to a simmer, and reduce the total volume by half.
7Transfer the mixture into a blender.
8Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
9Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
10Taste the sauce and add more cider vinegar if desired.
11Set the sauce aside.
12Season both sides of the airline chicken breast with kosher salt and black pepper.
13Place a couple tablespoons of olive oil in a pan over medium to high heat.
14Place 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.
15Flip the chicken over and turn off the heat.
16Apply honey to the chicken, using a brush if needed.
17Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
18Let the chicken rest for at least 5 minutes.
19Serve the chicken in a puddle of the prepared sauce.

Ingredients

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