Easy Chicken Dish

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. 4Over low to medium heat, add about 2 tablespoons of butter right into a pot.
  5. 5Over low to medium heat, add about 2 tablespoons of butter right into a pot.
  6. 6Over low to medium heat, add about 2 tablespoons of butter right into a pot.
  7. 7Add the sliced shallots to the pot.
  8. 8Add the sliced shallots to the pot.
  9. 9Add the sliced shallots to the pot.
  10. 10Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
  11. 11Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
  12. 12Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
  13. 13Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
  14. 14Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
  15. 15Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
  16. 16Mash the tomatoes up a little bit with your spoon.
  17. 17Mash the tomatoes up a little bit with your spoon.
  18. 18Mash the tomatoes up a little bit with your spoon.
  19. 19Bring the mixture to a simmer and add about 2 cups of chicken stock.
  20. 20Bring the mixture to a simmer and add about 2 cups of chicken stock.
  21. 21Bring the mixture to a simmer and add about 2 cups of chicken stock.
  22. 22Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
  23. 23Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
  24. 24Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
  25. 25Pour all the contents from the pot into a blender.
  26. 26Pour all the contents from the pot into a blender.
  27. 27Pour all the contents from the pot into a blender.
  28. 28Add a pinch of kosher salt to the blender.
  29. 29Add a pinch of kosher salt to the blender.
  30. 30Add a pinch of kosher salt to the blender.
  31. 31Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
  32. 32Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
  33. 33Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
  34. 34Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
  35. 35Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
  36. 36Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
  37. 37Blend the sauce until smooth and thick.
  38. 38Blend the sauce until smooth and thick.
  39. 39Blend the sauce until smooth and thick.
  40. 40Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
  41. 41Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
  42. 42Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
  43. 43Set the sauce aside and deal with the chicken.
  44. 44Set the sauce aside and deal with the chicken.
  45. 45Set the sauce aside and deal with the chicken.
  46. 46Season both sides of the airline chicken breast with kosher salt and black pepper.
  47. 47Season both sides of the airline chicken breast with kosher salt and black pepper.
  48. 48Season both sides of the airline chicken breast with kosher salt and black pepper.
  49. 49In a pan over medium to high heat, place a couple of tablespoons of olive oil.
  50. 50In a pan over medium to high heat, place a couple of tablespoons of olive oil.
  51. 51In a pan over medium to high heat, place a couple of tablespoons of olive oil.
  52. 52Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
  53. 53Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
  54. 54Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
  55. 55After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
  56. 56After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
  57. 57After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
  58. 58Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
  59. 59Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
  60. 60Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
  61. 61Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
  62. 62Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
  63. 63Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
  64. 64Let the chicken rest for at least 5 minutes.
  65. 65Let the chicken rest for at least 5 minutes.
  66. 66Let the chicken rest for at least 5 minutes.
  67. 67Serve the chicken in a small puddle of the prepared sauce.
  68. 68Serve the chicken in a small puddle of the prepared sauce.
  69. 69Serve the chicken in a small puddle of the prepared sauce.

Ingredients

  • 5 to 6 Large shallots
  • 5 to 6 Large shallots
  • 5 to 6 Large shallots
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
  • 1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
  • 1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
  • 2 cups Chicken stock
  • 2 cups Chicken stock
  • 2 cups Chicken stock
  • pinch Kosher salt
  • pinch Kosher salt
  • pinch Kosher salt
  • 2 to 3 tablespoons Cider vinegar
  • 2 to 3 tablespoons Cider vinegar
  • 2 to 3 tablespoons Cider vinegar
  • 1 Airline chicken breast
  • 1 Airline chicken breast
  • 1 Airline chicken breast
  • Black pepper
  • Black pepper
  • Black pepper
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • Honey
  • Honey
  • Honey

Equipment

Cutting boardKnifePotWooden spoonBlenderPaper towel or clean kitchen towelPlatePanTongsBrushOvenGlass bowl

Tips

  • When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
  • When tasting with spoons, use two spoons and do not touch the spoon that goes into your mouth to the spoon that goes back into the food to avoid cross-contamination.
  • Use regular generic honey for cooking and save nicer honeys for tea, salad dressings, or eating directly.
  • Rest the chicken for at least 5 minutes after cooking.
  • Serve the chicken in a puddle of sauce to ensure each bite is enjoyed with the sauce.