Airline Chicken Breast Recipe
Confit garlic potato puree, lemon caper sauce, browned butter seared chicken, maitake
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Ingredients
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Chicken
Potato Puree
Lemon Caper Sauce
Maitake Mushrooms
Method
Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from pan and let rest.
- 3
Brown the Butter
In the same skillet, reduce heat to medium and add unsalted butter. Cook until the butter is browned, stirring frequently, then pour over the seared chicken.
Potato Puree
- 4
Prepare the Potatoes
Peel and dice the Yukon Gold potatoes. In a pot, add the potatoes and garlic cloves, cover with water, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
- 5
Make the Puree
Drain the potatoes and garlic, then return to the pot. Add heavy cream, salt, and black pepper. Mash until smooth and creamy. Keep warm until serving.
Lemon Caper Sauce
- 6
Make the Sauce
In a saucepan over medium heat, combine lemon juice, capers, and chicken broth. Bring to a simmer and let cook for about 5 minutes to allow flavors to meld.
- 7
Finish the Sauce
Stir in the chopped parsley, then remove from heat.
