# Easy Chicken Dish

An easy chicken dish with a flavorful sauce that comes straight from culinary school techniques.

- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Thin slice 5 to 6 large shallots.
2. Over low to medium heat, add about 2 tablespoons of butter right into a pot.
3. Add the sliced shallots to the pot.
4. Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
5. Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
6. Mash the tomatoes up a little bit with your spoon.
7. Bring the mixture to a simmer and add about 2 cups of chicken stock.
8. Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
9. Pour all the contents from the pot into a blender.
10. Add a pinch of kosher salt to the blender.
11. Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
12. Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
13. Blend the sauce until smooth and thick.
14. Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
15. Set the sauce aside and deal with the chicken.
16. Season both sides of the airline chicken breast with kosher salt and black pepper.
17. In a pan over medium to high heat, place a couple of tablespoons of olive oil.
18. Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
19. After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
20. Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
21. Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
22. Let the chicken rest for at least 5 minutes.
23. Serve the chicken in a small puddle of the prepared sauce.

## Equipment

- Cutting board
- Knife
- Pot
- Wooden spoon
- Blender
- Paper towel or clean kitchen towel
- Plate
- Pan
- Tongs
- Brush
- Oven
- Glass 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.

## Source

- Original video: https://www.facebook.com/reel/1946873692801675
- Recipe page: https://www.cliprecipe.com/recipe/b7076ee3-cf6f-412f-bd3e-037971bb0068
- Extracted: 2025-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt