Jul 13 2026
Restaurants›Spezia›Airline Chicken Oscar Recipe

Airline Chicken Oscar Recipe

Inspired by Spezia
Time1h 30m
Serves4

Wood grilled Gulf Shrimp, Béarnaise sauce, served with Spezia mashed potatoes with porcini sauce and fresh asparagus.

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Ingredients

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For the Airline Chicken

For the Wood Grilled Gulf Shrimp

For the Béarnaise Sauce

For the Spezia Mashed Potatoes

For the Porcini Sauce

For the Fresh Asparagus

Method

For the Airline Chicken

  1. 1

    Prepare the Chicken

    Preheat your grill to medium-high heat. Rub the airline chicken breasts with olive oil, salt, black pepper, and lemon juice. Let them marinate for about 15 minutes.

  2. 2

    Grill the Chicken

    Place the marinated chicken breasts on the grill and cook for about 6-8 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest.

For the Wood Grilled Gulf Shrimp

  1. 3

    Prepare the Shrimp

    In a bowl, combine the Gulf shrimp with minced garlic, paprika, and chopped parsley. Toss to coat the shrimp evenly.

  2. 4

    Grill the Shrimp

    Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes before using). Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.

For the Béarnaise Sauce

  1. 5

    Make the Reduction

    In a saucepan, combine shallots, white wine vinegar, and dried tarragon. Simmer over medium heat until reduced by half. Strain and set aside.

  2. 6

    Prepare the Sauce

    In a bowl, whisk egg yolks and add the reduction. Place the bowl over a double boiler and whisk until thickened. Gradually whisk in melted butter until the sauce is smooth. Season with salt and pepper.

For the Spezia Mashed Potatoes

  1. 7

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes. Drain and return to the pot.

  2. 8

    Mash and Season

    Add butter, heavy cream, garlic powder, salt, and black pepper to the potatoes. Mash until creamy and smooth.

For the Porcini Sauce

  1. 9

    Rehydrate the Porcini

    Soak the dried porcini mushrooms in hot water for about 20 minutes. Drain and chop them finely.

  2. 10

    Make the Sauce

    In a saucepan, combine chopped porcini mushrooms and chicken broth. Simmer for about 10 minutes. Stir in heavy cream and season with salt and black pepper. Simmer for an additional 5 minutes until thickened.

For the Fresh Asparagus

  1. 11

    Prepare the Asparagus

    Toss the trimmed asparagus with olive oil, salt, and black pepper.

  2. 12

    Cook the Asparagus

    Grill or roast the asparagus for about 5-7 minutes until tender and slightly charred.

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