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 Breast
Confit Garlic Potato Puree
Lemon Caper Sauce
Maitake Mushrooms
Method
Preparing the Chicken
- 1
Season the Chicken
Season the chicken breasts on both sides with salt and black pepper.
- 2
Sear the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. When the butter has melted and is bubbling, add the chicken breasts. Sear for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
Making the Confit Garlic Potato Puree
- 3
Cook the Potatoes and Garlic
In a pot, add the cubed potatoes and garlic cloves. Cover with water and add a pinch of salt. Boil until the potatoes are tender, about 15-20 minutes.
- 4
Puree the Mixture
Drain the potatoes and garlic, then return to the pot. Add the heavy cream and 2 tablespoons of butter. Mash or use an immersion blender until smooth and creamy. Season with salt and black pepper to taste.
Preparing the Lemon Caper Sauce
- 5
Combine Ingredients
In a small bowl, whisk together lemon juice, lemon zest, capers, and olive oil. Set aside.
Cooking the Maitake Mushrooms
- 6
Sauté the Mushrooms
In the same skillet used for the chicken, add 1 tablespoon of olive oil and heat over medium heat. Add the maitake mushrooms, season with salt and black pepper, and sauté until golden brown and tender, about 5-7 minutes.
Plating the Dish
- 7
Serve
On a plate, spoon a generous amount of confit garlic potato puree. Place a seared chicken breast on top, drizzle with lemon caper sauce, and arrange sautéed maitake mushrooms alongside.