Roasted Airline Chicken Breast Recipe
Lemon risotto, wild mushrooms, chicken jus
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Ingredients
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Chicken
Lemon Risotto
Wild Mushrooms
Chicken Jus
Method
Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Rub the airline chicken breasts with olive oil, salt, black pepper, and fresh thyme. Place garlic cloves inside the cavity of the chicken.
- 2
Roast the Chicken
Place the chicken breasts on a baking tray and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before slicing.
Lemon Risotto
- 3
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat and keep it warm.
- 4
Sauté Shallots
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped shallots and sauté until translucent.
- 5
Cook the Risotto
Add Arborio rice to the skillet and stir for 1-2 minutes until it is lightly toasted. Pour in the white wine and cook until it is absorbed. Gradually add warm chicken broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
- 6
Finish the Risotto
Stir in lemon juice, lemon zest, butter, grated Parmesan cheese, salt, and black pepper. Cook for 1-2 minutes until the cheese melts. Remove from heat.
Wild Mushrooms
- 7
- 8
Chicken Jus
- 9
Prepare the Jus
In a large pot, combine chicken bones, chopped carrots, chopped celery, chopped onion, thyme sprigs, and bay leaf. Add 6 cups of water and bring to a boil.
- 10
Simmer the Jus
Reduce heat and let it simmer for at least 1.5 hours, skimming any foam that rises to the top. Strain the liquid to remove solids, and keep warm.
