Airline Chicken Breast Recipe

Prepare the Potatoes

Preheat your oven to 425°F (220°C). Toss the fingerling potatoes in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and crispy, turning them halfway through.

Cook the Chicken

While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden brown and fully cooked through. Remove from the skillet and let rest.

Sauté the Vegetables

In the same skillet, add the sliced mushrooms, fennel, and asparagus. Sauté for about 5-7 minutes until tender. Add the diced tomato and cook for an additional 2-3 minutes.

Prepare the Jus

Pour the chicken stock into the skillet with the sautéed vegetables and let it simmer for 5 minutes. Season with fresh herbs.

Serve

Slice the chicken breast and serve it over the crispy fingerling potatoes, topped with the sautéed vegetables and natural jus.