Airline Chicken Breast

Prepare the Chicken: Begin by disjointing the chicken. Slice off half of each wing where it meets the drumette. Then, carefully separate the thighs from the breasts. Make a shallow cut along the breastbone, followed by two deep cuts on either side to detach the breasts. (5 minutes)

Create the Airline Cut: Using a sharp knife, slice each breast off the carcass, keeping the blade pressed firmly against the bone. Cut through any remaining cartilage to remove the breast with the attached wing bone. Reserve the remaining chicken and carcass for future use, such as a flavorful stock. (10 minutes)

Season the Tenders: Remove the tenders from the breasts and trim as needed. In a small bowl, season the tenders with a drizzle of olive oil, kosher salt, herbes de Provence, and a pinch of cayenne pepper. (5 minutes)

Enhance with Tenders: Gently lift the skin of each breast next to the wing bone, creating a pocket. Slide one seasoned tender under the skin of each breast, centering it, and smoothing the skin back over. Sprinkle kosher salt evenly over the breasts. (7 minutes)

Sear and Cook: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the chicken breasts skin-side down in the hot skillet. Sear until the skin is beautifully browned, approximately 6 to 7 minutes. Flip the breasts, reduce the heat to medium, and continue cooking until the chicken is no longer pink inside and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part should register at least 165 degrees F (74 degrees C), about 7 to 10 minutes more. (15 minutes)

Baste with Herbs and Butter: Add 1 tablespoon of butter, the thyme sprigs, and rosemary sprig to the skillet. As the butter melts, baste the chicken with the fragrant herb-butter mixture, ensuring every part of the breast is coated. Remove the chicken from the skillet and set aside to rest. (3 minutes)

Create the Pan Sauce: Pour the chicken stock into the skillet. Increase the heat to high, and boil until the stock reduces to your desired thickness, about 2 minutes. Turn off the heat and whisk in the remaining 2 tablespoons of butter to create a luscious, emulsified sauce. (5 minutes)

Serve: Slice each chicken breast into thirds and arrange on a serving plate. Spoon the delectable pan sauce generously over the chicken. Garnish with fresh herbs, if desired, and serve immediately. (2 minutes)