Airline Chicken Supreme with Rosemary-Garlic Pan Sauce

Impress your guests with this Airline Chicken Supreme! Juicy chicken breast, crispy skin, and a flavourful rosemary-garlic pan sauce. Easy enough for weeknights, fancy enough for company! Get the recipe now!

Alright, let’s get to it, shall we?

Recipe Introduction: Airline Chicken Supreme with Rosemary-Garlic Pan Sauce

Quick Hook

Ever looked at a chicken breast and thought, "nah, too boring?" honestly, me too! but this airline chicken supreme recipe? total game changer.

We're talking crispy skin, juicy meat, and a flavour bomb of rosemary and garlic.

Brief Overview

This isn't just any chicken breast dish ; it's an airline chicken supreme , meant to impress. the cut itself has a fancy air, making it perfect for dinner parties.

Although it looks like an expert culinary dish, it's totally achievable. takes about 45 minutes, and serves two hungry souls.

Main Benefits

Hello, protein powerhouse! this recipe is a great way to get that lean protein in a really interesting way. also, talk about special occasion vibes.

This baked chicken breast recipe feels like you're dining in a restaurant. what makes this recipe special? the pan sauce, hands down.

The Star Ingredient: Airline Chicken Breast

So, what’s all the hype about airline chicken breast ? well, picture this: a boneless, skin-on chicken breast, but with that little wing drumette still attached.

It's all about presentation, innit? i remember the first time i saw one, i thought it was some kind of chef wizardry.

But trust me, it’s easier than you think to create using split breast chicken recipes !

Flavour Town: Pan Sauce Magic

Seriously, the rosemary-garlic pan sauce takes this split chicken breast to another level. butter, garlic, white wine, chicken broth, lemon juice.

..it's a symphony of savoury goodness! once you get it right you will be able to convert it into a creamy lemon chicken .

I once accidentally added a splash of sherry instead of white wine. honestly, it wasn't half bad!

Is airline chicken healthy?

Each serving contains about 550 calories, it packs a whopping 50g of protein, great for building muscles and feeling satiated.

The fat content is around 30g. the carbohydrates sit at approximately 10g. don't overdo it, you can always add some green veggies to the side.

Ingredients and Equipment

Let’s talk about what you’ll need to get started. Good ingredients equals better recipes.

You will need two Airline Chicken Breasts , fresh rosemary, and garlic.

For equipment: a skillet and a meat thermometer is a must.

Now, are you ready to make this airline chicken recipe? Let’s do it!

Alright, let’s get down to brass tacks! we're making airline chicken supreme with rosemary-garlic pan sauce. honestly, this is restaurant-quality grub, but dead easy to make at home.

Think fancy chicken supreme , but without the chef price tag!

Ingredients & Equipment

Right then, let's gather our bits and bobs.

Main Ingredients

• 2 airline chicken breasts (about 8 oz/225g each). now, about the chicken. you wanna find breasts that are plump and juicy-looking.

  The skin should be nice and firm, not slimy, yeah? these are airline chicken breast , so they have that wing bit attached - makes it look proper posh.

• 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. Oh my gosh, the smell of fresh rosemary is just divine!

• 2 cloves garlic, minced.

For the Rosemary-Garlic Pan Sauce:

• 2 tablespoons unsalted butter.

• 2 cloves garlic, minced.

• 1 sprig fresh rosemary.

• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) ( 120ml ). If you're not into wine, don't sweat it. Just swap it for more chicken broth, alright?

• ½ cup chicken broth ( 120ml ).

• 1 tablespoon lemon juice.

• 1 tablespoon chopped fresh parsley (for garnish).

Seasoning Notes

We’re going for a classic flavour combo. rosemary and garlic are best mates. a little lemon juice brightens things up.

You know? feel free to chuck in a pinch of red pepper flakes if you're feeling a bit spicy. you could also adapt this easily to create a harissa chicken variant.

For split chicken breast , consider a simpler salt, pepper, and paprika rub. the key here is high-quality ingredients. if you are trying to create chicken breast dishes using your split breast chicken recipes , then consider marinating the split chicken breasts for at least 30 minutes for optimal flavour.

For instance, a quick marinade of lemon juice, olive oil, garlic, and herbs (like thyme or oregano) can add a delightful mediterranean touch.

Equipment Needed

You really don't need much. a decent skillet (cast iron is ideal, but any heavy-bottomed one will do). a meat thermometer is your best pal here.

Getting that internal temp right is key.

If you haven’t got a meat thermometer, honestly, get one. they're cheap as chips these days, and will save you from the dreaded dry baked chicken breast .

If you haven't got a skillet, a roasting pan will also do.

Alright, let’s talk airline chicken supreme ! you know, that fancy-looking chicken breast thingy? it’s basically a restaurant trick, but dead easy to nail at home.

I saw it on youtube once and thought, “crikey, i gotta try that!” it turns out, with a little bit of care, this chicken breast dish can be a proper showstopper.

Prep Like a Pro: Mise en Place is Key!

Honestly, getting your ducks in a row before you even switch on the hob is a lifesaver . it's all about the mise en place .

Chop those two garlic cloves, measure out your half cup of white wine, and have that fresh rosemary sprig ready to go.

Get two airline chicken breasts (about 8 oz/225g each) from the fridge and pat them dry. don't forget one tablespoon of olive oil, one teaspoon of kosher salt and half teaspoon of black pepper! trust me, this saves you from scrambling around when the heat is on.

Time-saving tip? Mince the garlic and chop the parsley earlier in the day.

Step-by-Step: Airline Chicken Magic

Here's where the magic happens!

1. Season Generously: Pat your Airline Chicken Breast totally dry. Then, give 'em a good seasoning with salt, pepper, and a drizzle of olive oil. Stick that sprig of rosemary right in there.
2. Sear the Skin: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once it's shimmering, skin-side DOWN goes the chicken. This is key for crispy skin. Aim for 5- 7 minutes until golden brown and glorious.
3. Flip and Finish: Flip the chicken and cook for approximately 5 minutes . Use a meat thermometer! When the chicken is nearly done, chuck in those minced two cloves of garlic and another rosemary sprig.
4. Temperature is Everything: Cook until the internal temperature hits 165° F ( 74° C) . A meat thermometer will save you from dry chicken, promise.
5. Rest, Rest, Rest: Take the chicken out of the pan and let it rest for at least 5 minutes before slicing. This locks in all the juices.
6. Pan Sauce Time: Melt two tablespoons of butter in the same skillet. Add the minced two cloves of garlic and cook till fragrant. Pour in half cup of dry white wine and scrape up all those yummy browned bits.
7. Reduce and Serve: Add half cup of chicken broth and one tablespoon of lemon juice. Let it simmer until the sauce thickens slightly.
8. Serve Like a Boss: Slice the Airline Chicken , drizzle with that rosemary-garlic pan sauce, and sprinkle with fresh parsley. Sorted!

Pro Tips: From Good to Gourmet

Want to really impress? Pat the chicken dry to give it the crispness of dreams. Also, don't overcrowd the pan. Give those Airline Chicken Supreme pieces some space to breathe.

A common mistake? Overcooking the chicken. Use a meat thermometer, or it's like chewing leather.

For a super easy dinner, this harissa chicken breast recipe is a killer too. it’s a total crowd-pleaser and adds a bit of a spicy kick to the usual split chicken breast.

And if you’re feeling a bit fancy, you could always try a creamy lemon chicken version.

Alright, let's talk about making this airline chicken supreme sing! these are my random thoughts and tips i've picked up along the way.

Think of it as a natter over a cuppa, yeah?

Recipe Notes and Nuances

Serving like a Pro

Okay, so you've got this beautiful airline chicken breast – now what? honestly, presentation is half the battle! i love plating it on a bed of creamy mashed potatoes or polenta.

Maybe some roasted asparagus on the side? you know, keep it classy. for a bit of extra flair, drizzle that gorgeous rosemary-garlic pan sauce artfully over the top.

And for drinks? a crisp white wine works wonders, like a pinot grigio. or just a nice, cold pint. cheers, yeah?

Storage Sorted

Right, so you've miraculously got leftovers. pop that baked chicken breast in an airtight container and straight into the fridge.

It’ll be good for about 3 days, tops. you can freeze it, but honestly, the texture isn't quite the same.

To reheat, a gentle pan-fry is best. keeps it from drying out. oh, and microwave is fine, but don't blame me if it's a tad rubbery.

Playing with Flavours ( Split Breast Chicken Recipes )

Fancy a twist on the classic? how about a harissa chicken version? just add a spoonful of harissa paste to the pan sauce for a fiery kick.

Or, if you're feeling cheesy, a cheesy chicken broccoli bake is always a winner, especially in autumn. for a lighter take, try creamy lemon chicken – just add a splash more lemon juice and some zest to the pan sauce.

Seasonal swaps? in winter, root veggies are your friend. summer? fresh herbs galore! remember, split chicken breast cooking allows so much flavour.

Nosh Numbers (Nutrition Basics)

Okay, i'm no nutritionist, but here's the gist. each serving is roughly 550 calories. loads of protein (50g!), so you're hitting those gains.

About 30g of fat, but it's the good kind, yeah? and a smidge of carbs – around 10g. the chicken itself is packed with protein, and rosemary is meant to be good for your brain.

Win-win!

Honestly, don't be scared to give this chicken supreme recipe a go. it's easier than it looks, and you'll feel like a proper chef when you plate it up.

Get in the kitchen and have a laugh. even if it's a bit of a disaster, you'll learn something! you know?

Frequently Asked Questions

What exactly is "airline chicken," and why's it called that?

Airline chicken refers to a boneless, skin-on chicken breast with the first wing joint still attached. The name supposedly comes from its prevalence as an in-flight meal, though whether that's true or just a good marketing story, who knows! It's a slightly fancier presentation than your average chicken breast, and the skin-on, bone-in aspect helps keep it juicy.

How do I get that super crispy skin on my airline chicken?

Crispy skin is the holy grail of airline chicken! First, pat the chicken really dry with paper towels – moisture is the enemy. Second, use a hot pan and a high-smoke-point oil like olive oil. Start skin-side down and don't move it until it's golden brown and releases easily. Like building a perfect cuppa, patience is key!

Can I use different herbs or spices with this airline chicken recipe?

Absolutely! Rosemary and garlic are classic, but feel free to get creative. Thyme, oregano, or even a pinch of red pepper flakes would work wonderfully. Consider a lemon-herb variation by adding lemon zest to the pan sauce and using thyme instead of rosemary. It's all about experimenting and finding what tickles your fancy, innit?

I don't have white wine. Is there a substitute I can use for the pan sauce?

Not a problem, mate! If you're skipping the vino, just increase the amount of chicken broth to 1 cup. You can also add a tablespoon of lemon juice or white wine vinegar for a touch of acidity. While the wine adds a certain depth, the sauce will still be delicious with just broth and the other aromatics.

How long does cooked airline chicken last, and what's the best way to store it?

Cooked airline chicken will keep in the fridge for 3-4 days. Make sure to store it in an airtight container to prevent it from drying out. Reheat gently in the oven or microwave, adding a splash of broth or water to keep it moist. Avoid reheating multiple times for food safety reasons – nobody wants a dodgy tummy!

What if I can't find "airline chicken" cut at my local butcher? Can I still make this?

No worries! If you can't find the specific cut, you can ask your butcher to prepare it for you by cutting a boneless chicken breast and leaving the first wing bone attached. Alternatively, you can simply use boneless, skin-on chicken breasts. It won't have the same fancy presentation, but the flavours will be just as fantastic, and that's what really matters at the end of the day.

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