Ingredients with Measurements:
- 4 Airline chicken breasts
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup lemon juice
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F.
6. Remove the skillet from the oven and transfer the chicken breasts to a plate.
7. In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant.
8. Add lemon juice, chicken broth, and white wine to the skillet and bring to a boil.
9. In a small bowl, whisk together heavy cream and cornstarch until smooth.
10. Add the cream mixture to the skillet and stir until the sauce thickens.
11. Season the sauce with salt and pepper to taste.
12. Pour the lemon-garlic sauce over the chicken breasts and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Protein: 36g
- Carbohydrates: 8g
- Fiber: 0g
- Sugar: 2g
- Sodium: 500mg
Substitutions for ingredients:
- Chicken broth: vegetable broth or water
- White wine: chicken broth or apple cider vinegar
- Heavy cream: coconut cream or cashew cream
- Cornstarch: arrowroot powder or tapioca starch
Variations:
- Add chopped fresh herbs like thyme or rosemary to the lemon-garlic sauce for extra flavor.
- Substitute chicken breasts with bone-in chicken thighs or drumsticks.
- Grill the chicken instead of baking it in the oven for a smoky flavor.
Tips and tricks:
- Make sure to pat the chicken breasts dry with paper towels before seasoning them to ensure a crispy skin.
- Use a meat thermometer to check the internal temperature of the chicken to avoid overcooking or undercooking.
- Let the chicken rest for a few minutes before slicing it to keep the juices inside.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or mashed potatoes.
- Garnish with lemon wedges and chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Roasted vegetables like asparagus or broccoli
- Garlic bread or dinner rolls
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the chicken is not cooked through, return it to the oven and check the temperature every 5 minutes until it reaches 165°F.
- If the sauce is too thin, add more cornstarch mixed with water to thicken it.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Store leftover chicken and sauce separately in the refrigerator and consume within 3 days.
Food history:
- Airline chicken is a classic dish that originated in the 1960s when airlines served it to first-class passengers. The name comes from the cut of chicken used, which includes the breast, wing, and drumette.
Flavor profiles:
- The lemon-garlic sauce adds a tangy and savory flavor to the chicken, while the crispy skin provides a satisfying crunch.
Serving suggestions:
- Serve the chicken with a side of roasted vegetables and a glass of white wine for a complete meal.
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