Ingredients:

  • 2 Airline Chicken Breasts (about 8 oz/225g each)
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon kosher salt (plus extra for seasoning)
  • ½ teaspoon black pepper (plus extra for seasoning)
  • 1 sprig fresh rosemary
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120ml)
  • ½ cup chicken broth (120ml)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper. Drizzle with olive oil. Insert sprig of rosemary.
  2. Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down in the hot skillet. Sear until golden brown and crispy.
  3. Flip the chicken and cook for approximately 5 minutes. Use a meat thermometer to check the internal temperature. Once the chicken is near the desired internal temperature, add minced garlic and rosemary sprig to the pan. Cook the chicken until the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the skillet and let it rest for at least 5 minutes before slicing.
  5. Add the butter to the skillet (still on medium heat). Once melted, add the garlic and cook until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Add chicken broth and lemon juice. Simmer until the sauce has slightly reduced and thickened.
  6. Slice the airline chicken breasts and serve immediately, drizzled with the rosemary-garlic pan sauce and garnished with fresh parsley.