Ingredients:
- 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
Procedure:
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.
