Aviator Chicken Recipe

Prep Chicken

Pound each chicken breast to an even 1/2-inch thickness between two sheets of plastic wrap or in a large zip-top bag using a meat mallet or rolling pin. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Set up Breading Station

Place the 1/2 cup flour in a shallow dish. In a second dish, whisk together 2 eggs and 2 tbsp milk. In a third dish combine 1 3/4 cups panko, 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp paprika.

Bread the Chicken

Dredge each breast lightly in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko mixture to coat both sides. Place on a wire rack and let rest 10 minutes to help the crust adhere.

Pan-Sear

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 2 tbsp unsalted butter. When the oil is shimmering and butter foaming, add the chicken breasts (work in batches if necessary so they don't crowd). Cook 3-4 minutes per side until deep golden brown and crust registers 160°F in the thickest part. Reduce heat slightly if crust is browning too fast.

Finish in the Oven (optional) / Rest

If breasts are thick, transfer skillet to a 375°F oven for 4-6 minutes until internal temp reaches 165°F. Transfer chicken to a warm plate, tent loosely with foil and rest 5 minutes while you make the beurre blanc and finish sides.

Reduce Aromatics

In a small saucepan over medium heat, melt 1 tbsp butter and add the finely minced shallot and 2 cloves minced garlic. Cook 1-2 minutes until fragrant but not brown.

Deglaze and Reduce

Add 1/2 cup dry white wine and 1 tbsp white wine vinegar to the pan. Increase heat to medium-high and reduce until liquid is about 2 tablespoons (about 6-8 minutes).

Emulsify Butter

Lower heat to low. Whisk in 1 tbsp heavy cream (optional) then, a few cubes at a time, whisk in the 6 tbsp cold cubed butter, allowing each addition to emulsify before adding the next. Keep the sauce warm but not hot — it should be glossy and slightly thickened.

Finish Sauce

Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce separates, remove from heat and whisk in a teaspoon of cold water to bring back together.

Optional Garlic Boost

If you prefer a stronger garlic note, sauté an additional 1/2 tsp minced garlic in 1 tsp butter for 30 seconds and stir into finished sauce.

Cook Potatoes

Place 1.5 lb peeled and cut Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

Mash

Drain well and return potatoes to the pot over low heat for 1 minute to dry. Remove from heat and add 3 tbsp butter, 1/2 cup whole milk and 2 tbsp sour cream (if using). Mash with a potato masher or ricer until smooth but still creamy. Season with 1 tsp salt and 1/4 tsp black pepper to taste. Keep warm until serving.

Steam Broccoli

Bring 1 inch of water to a simmer in a saucepan fitted with a steamer basket. Add 1 lb broccoli florets, cover, and steam until bright green and tender-crisp, 4-6 minutes depending on floret size.

Season

Remove from heat, season with 1/2 tsp salt and a squeeze of the lemon wedge if desired. Keep warm for plating.

Place a generous scoop of Yukon Gold mashed potatoes on each plate. Fan one panko-crusted chicken breast alongside the potatoes. Spoon 2-3 tbsp of warm garlic beurre blanc over the chicken (and a little onto the potatoes if desired). Add a portion of steamed broccoli. Garnish with a lemon wedge or chopped parsley if available. Serve immediately.