Engagement chicken - KPTV - FOX 12

Engagement chicken

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  • 2 ea airline chicken breast, skin-on
  • 2 ea lemons, zested and juiced
  • 2 tbl # butter
  • 2 tbl olive oil
  • 2 oz wh wine
  • 4 oz chicken stock
  • 1 ea onion
  • ¼  bu sage
  • 1/8   bu rosemary
  • 2 garlic clove
  • ½  tsp coarse salt


Chop the sage leaves, rosemary and garlic together superfine. Add the coarse salt and finish chopping. This is your herbe tosacno.

Tuck the herb Toscanomon zest under the skin of the airline breasts. (Airline breasts are skin on and boneless except for one wing segment attached)

Heat olive oil in a large skillet to med high. Sear breast with skin-side down, turn after 3 min, then remove to a pie pan and finish in 350 oven for 5-7 min. Using same chicken pan, heat to med high, add lemon juice and 2 oz of the white wine, reduce by ½,  finish with cold butter and strain into small bowl, set aside.

Remove chicken from oven and test for doneness. Plate a timbale of risotto, the chicken, the sauce and some sautéed haricot vert with goat cheese.

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