Airline Chicken with Wilted Greens, Mashed Potatoes and Pan Gravy
Here’s a delicious way to enjoy chicken. This airline chicken cutlet comes from the glamorous times of flying, whereas, the cutlet resembles a wing on an airplane.
Ingredients
4 airline cut chicken pieces
1 tbsp Herbs de Provence
4-6 medium size Russet potatoes
1 bunch greens
2 cups chicken stock
4 sprigs fresh thyme
1 sprig fresh rosemary
4 tbsp butter
Salt and Pepper to taste
Olive oil
Instructions
1
The chicken airline cut is a french cutlet or you can use a boneless chicken breast. Sprinkle the chicken cutlets with salt, pepper and Herbs de Provence.
2
Peel and chop up the potatoes and place them in a large pot. Cover the potatoes with cold water, place on the stove and bring to a boil. Cook until they are fork tender. Drain the potatoes and mash with a little butter, salt and pepper. Set aside until ready to use.
3
Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
4
Add the chicken to the hot pan, skin side down first and pan sear for 5-7 minutes on each side or until he chicken is fully cooked to 165 degree’s internally.
5
Remove chicken from the pan and add a little more oil to the pan along with the greens. Salt and pepper to taste and let them wilt down for about 2 minutes.
6
Remove the greens from the pan and deglaze the pan with the chicken stock, reducing by half. Add the fresh sprigs of thyme and rosemary along with the butter. Swirl the pan around letting the butter melt into chicken stock.
7
To assemble the dish, spoon some of the mashed potatoes into the center of a plate and top with the cooked chicken and wilted greens. Spoon the pan gravy over the top, serve and enjoy!
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