airline-cut with wild mushroom demi-glace, served with redskin mashed potatoes.

Preheat the oven to 200°C (400°F). Season the airline-cut chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts, skin-side down, and sear for about 5 minutes until golden brown. Flip and sear for an additional 2 minutes.

Sear Chicken

Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the internal temperature reaches 75°C (165°F). Remove from the oven and let rest.

Roast Chicken

In the same skillet, add butter and melt over medium heat. Add minced garlic and sliced wild mushrooms, sautéing until the mushrooms are tender. Pour in the chicken stock and bring to a simmer. Stir in heavy cream and reduce the sauce until it thickens slightly. Adjust seasoning with salt and pepper to taste.

Make the Demi-Glace

Slice the rested chicken breasts and serve with wild mushroom demi-glace drizzled on top.

roasted chicken breast

Recipe information

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