Seared Airline Chicken Breast Recipe

Time45m

Serves2

Rosemary shallot demi.

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Ingredients

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1
Season the Chicken
Pat the airline chicken breasts dry with paper towels, then season generously on both sides with salt and black pepper.
2
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts, skin-side down. Sear for about 6-7 minutes or until the skin is golden brown and crispy.
3
Flip and Cook Through
Carefully flip the chicken breasts and cook for an additional 5-7 minutes until the internal temperature reaches 165°F (75°C). Remove from skillet and let rest for 5 minutes before slicing.

4
Sauté Shallots
In the same skillet used for the chicken, reduce the heat to medium. Add the finely chopped shallots and sauté for about 2-3 minutes until they are translucent.
5
Add Wine and Reduce
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Increase the heat to medium-high and let it simmer until reduced by half, about 5-7 minutes.
6
Add Stock and Rosemary
Add the chicken stock and chopped rosemary to the skillet. Simmer for an additional 10 minutes until the sauce thickens slightly.
7
Finish with Butter
Remove the skillet from heat and whisk in the butter until melted and the sauce is smooth. Season to taste with salt and pepper if needed.