Pan Seared Airline Breast

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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


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