Airline Chicken Breast

1. Stage

Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.

2. Stage

Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.

3. Stage

Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.

4. Stage

Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.

5. Stage

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

6. Stage

Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.

7. Stage

Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.

8. Stage

Slice each chicken breast into thirds and spoon sauce on top. Chef John