23 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.

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  • Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.

  • Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.

  • Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.

  • Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.

Chef's Notes:

Feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. To prep the chicken ahead of time, just cover it in plastic wrap and refrigerate after seasoning.

You're usually told to cook chicken to 165 degrees F (74 degrees C), but I usually stop at 150 degrees F (66 degrees C) for more tender results.

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken. The amount consumed will vary.

Nutrition Facts

1122 calories; 78.5 g total fat; 337 mg cholesterol; 777 mg sodium. 7.7 g carbohydrates; 93.8 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/22/2019
Haven't made it but it looks wonderful! I remember flying in my "good" clothes and having actual knives and forks with actual plates and real food. I love this! Read More
(4)

Most helpful critical review

Rating: 3 stars
02/22/2019
I don't understand this recipe. It calls for a rotisserie chicken. Isn't that a fully cooked chicken - available at many groceries and Costco? I didn't make. Read More
(4)
23 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/22/2019
I don't understand this recipe. It calls for a rotisserie chicken. Isn't that a fully cooked chicken - available at many groceries and Costco? I didn't make. Read More
(4)
Rating: 5 stars
02/22/2019
Haven't made it but it looks wonderful! I remember flying in my "good" clothes and having actual knives and forks with actual plates and real food. I love this! Read More
(4)
Rating: 4 stars
03/21/2019
I suggest you watch the video first. The recipe calls for a whole uncooked chicken and shows how to cut the breast to make this dish. Of course then you will have the rest of the chicken to use for another purpose. Use your finger to loosen the skin on the breast. Read More
(4)
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Rating: 5 stars
02/22/2019
I ve been purchasing the cut from the chef at our county club for the past several months. It s my favorite cut of chicken. I reduce chicken stock and add 1/2 cup dry white wine to pan sauce. Makes a beautiful presentation at a dinner party. I will add cayenne next time. Thanks for bringing Back my favorite cut of chicken! Read More
(3)
Rating: 5 stars
02/22/2019
Great video Thanks for bring back a old memory! It has been years but I used to make these about 50 at a time when I went to chef school for the food line but with a red bell pepper sauce back in '95-'97. They always sold out! and you can use the wing bone as a handle! I just happen to have a whole chicken defrosting rite now. Inspiration! Read More
(2)
Rating: 5 stars
02/28/2019
Tasteful dish. It s a keeper. Make soup from the rest of the chicken. Read More
(2)
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Rating: 5 stars
03/02/2019
All I can say is AWESOME you have to try this one. Read More
(2)
Rating: 5 stars
02/28/2019
Best ever and I'm a roast chicken nut. Chef John made carving the Frenched ( Airline ) cut from the whole chicken look simple but clutz that I am I struggled with it. I'll keep at it though. Besides the taste the presentation is awesome. Read More
(2)
Rating: 4 stars
02/28/2019
I will make it again. Read More
(1)