Roasted Airline Chicken Breasts in Wine Sauce

  

So, what the heck is an airline chicken breast? It's a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint attached, otherwise, it's boneless. The cut is also known as a frenched breast.

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)

Salt and Pepper

2 tablespoon canola oil

1/2 cup dry white wine

1/2 cup chicken broth

2 teaspoons powdered gelatin

1 small shallot, minced (about 1 tablespoon)

1 medium clove garlic, minced (about 1 teaspoon)

2 tablespoons unsalted butter

2 teaspoons soy sauce

1 tablespoon minced fresh chives or 1/2 tbs dried

1 tablespoon minced fresh parsley leaves or 1/2 tbs dried

1/2 tablespoon dried tarragon leaves 

1/2 tablespoon dried chervil (optional) 

Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.

Carefully lay chicken breasts into hot skillet skin side down. Cook for about 6 minutes without moving until skin releases from the pan and turn over and transfer skillet to the oven.

While the chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top (do not stir). Set aside.

Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breast registers 160°F, about 7 to 12 minutes. Remove skillet from oven wearing mitt's or using potholders and transfer chicken to a trivet and then place the chicken on a cutting board and tent loosely with foil and let it rest while you make the pan sauce.

Remembering to use mitts or pot holders pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Continue cooking on high heat until sauce is reduced by about two thirds, 5 to 8 minutes. Stir in butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Remove from heat.

Stir herbs into the pan sauce. Taste sauce and season with salt and pepper. Deeply score or slice each chicken breasts into three pieces on a sharp bias and transfer to individual serving plates spoon sauce over the chicken and serve immediately.