Ingredients with Measurements:
- 4 airline chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
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 until browned on both sides, about 5-6 minutes per side.
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 chicken from the skillet and set aside.
7. Add white wine to the skillet and cook until reduced by half, about 2-3 minutes.
8. Add chicken broth, heavy cream, butter, and garlic to the skillet and stir until the butter is melted and the sauce is heated through.
9. Add chopped parsley to the sauce and stir to combine.
10. Serve the chicken with the white wine sauce on top.
- 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: 390
- Fat: 23g
- Carbohydrates: 2g
- Protein: 38g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken broth or apple juice.
- Heavy cream can be substituted with half-and-half or milk.
- Butter can be substituted with margarine or olive oil.
- Garlic can be substituted with garlic powder.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use bone-in chicken breasts instead of airline chicken breasts.
- Use a different type of meat, such as pork chops or beef tenderloin.
Tips and tricks:
- Make sure to use a meat thermometer to ensure that the chicken is fully cooked.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Double the sauce recipe if you want extra sauce for serving.
Storage instructions:
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or mashed potatoes.
- Garnish with additional chopped parsley or a lemon wedge.
Garnishes:
- Chopped parsley
- Lemon wedge
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the chicken is not fully cooked, return it to the oven for an additional 5-10 minutes.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Always use a meat thermometer to ensure that the chicken is fully cooked.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken.
Food history:
- Airline chicken is a term used to describe a specific cut of chicken breast that was originally served on airplanes in the 1960s.
Flavor profiles:
- The chicken is savory and juicy, while the white wine sauce is rich and creamy with a hint of garlic and parsley.
Serving suggestions:
- Serve the chicken and sauce with a side of roasted vegetables and a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A