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Best Airline Chicken Recipe

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Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable ...

Provided by: EasyRecipesCooking.com

Total time: 30 minutes

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 2 servings


2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil


  • Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
  • After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
  • Transfer the chicken to a serving platter and allow it to rest.
  • Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
  • Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
  • Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
  • Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
  • Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

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