Oven Roasted Chicken Recipe
Springer Mountain airline cut chicken breast, tarragon bearnaise, forbidden rice, broccolini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Season the airline cut chicken breasts with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat, then add the chicken breasts skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
- 2
Make the Béarnaise Sauce
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add shallots and tarragon, cooking until softened. Pour in white wine and reduce by half. Remove from heat and let cool slightly. In a bowl, whisk egg yolks and slowly drizzle in the reduced mixture until combined. Return to low heat, whisking constantly, and gradually add the remaining butter until the sauce thickens. Season with salt and pepper.
- 3
Roast the Chicken
Transfer the skillet with the chicken to the preheated oven and roast for about 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- 4
Cook the Forbidden Rice
While the chicken is roasting, rinse the forbidden rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-35 minutes until the rice is tender.
- 5
Blanch the Broccolini
In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 6
Serve
Plate the roasted chicken alongside the forbidden rice and broccolini. Drizzle the tarragon béarnaise sauce over the chicken and enjoy!