Airline Breast

Cook Time 10 mins
Total Time 10 mins
Servings 2 people


  • 2 Chicken breasts Butchered from a whole chicken
  • 1 sprig Rosemary
  • 1 tbs olive oil
  • 3 tbs butter
  • 1/2 cup Chicken Stock prepared from whole carcass
  • salt


  • Remove the breast keeping skin on, and the exposed bone of the wing.
  • Remove tenders, rub with olive oil and Rosemaryand slide under the skin of the breast.
  • Salt the outside of the breast.
  • Fry in a hot skillet with about 1 tbs of olive oil in it skin side down. Cook till browned (6 mins)
  • Flip and reduce heat to medium. Add 1 tbs butter, leaves of 12 sprig of rosemary, and 2 of thyme. Baste chicken, and cook until the internal temp is 75C (165F) or no longer pink.
  • Remove Breast to rest on a board, add 1/2 cup chicken stock, and reduce to half, then take it off the heat and add 2 tbs of butter and whisk in to thicken.
  • Slice breast into quarters and spoon pan sauce over the top.

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