Best Pan Seared Airline Chicken Breasts Recipes

PAN SEARED AIRLINE CHICKEN BREASTS RECIPE

Pan Seared Airline Chicken Breasts Recipe image

Provided by woodog1113

Number Of Ingredients 13

Ingredients

4 * 4 full chicken breasts, (ribs removed and wing intact)
1/2 * 1/2 teaspoon paprika
1/2 * 1/2 teaspoon granulated garlic
1 * 1 teaspoon salt
1 * 1 teaspoon freshly cracked black pepper
1 1/2 * 1 1/2 tablespoons olive oil
1 * 1 cup julienned yellow onion
1 * 1 cup trimmed julienned leeks
2 * 2 tablespoons roughly chopped garlic
1 * 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice
1/2 * 1/2 cup white wine
* Pinch freshly chopped thyme leaves
2 * 2 tablespoons butter

Steps:

Preheat oven to 350 degrees F. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes. To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

PAN-SEARED AIRLINE CHICKEN BREASTS WITH ISRAELI COUSCOUS, POMEGRANATE AND HARICOT VERTS

Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts image

Provided by Anne Burrell

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note)
Kosher salt
4 cups chicken stock
2 cups Israeli couscous
1/2 pound haricots verts, ends trimmed
Pinch dried red pepper flakes
2 tablespoons pomegranate seeds
2 tablespoons pomegranate molasses
2 tablespoon chopped fresh chives

Steps:

Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.
While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes.
Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry.
Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed.
Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top.