Recipe of the Week






Prep Time: 45 Minutes
Yields: 4 Servings

Airline chicken breast is to a skin-on, boneless breast of chicken with drummette intact and wing tip and first joint removed. It is normally sautéed skin-side down first to render the fat and crisp the skin. In dishes such as this Marsala recipe, the airline breasts guarantee a beautiful plate presentation.

4 (4–6 ounce) airline chicken breasts
½ cup diced peaches
¾ cup Marsala wine
1 tbsp chopped basil
salt and freshly ground black pepper to taste
granulated garlic to taste
½ cup flour
3 tbsps olive oil
4 tbsps butter, divided
1 cup sliced mushrooms
1 tbsp granulated sugar
1 cup chicken stock
¼ cup chopped chives

Preheat oven to 350°F. Season chicken using basil, salt, pepper and granulated garlic. Dust chicken breasts in flour, shaking off excess. In a 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add 1 tablespoon butter to skillet and cook chicken breasts, skin-side down, 3 minutes or until golden brown. Turn chicken over and cook an additional 3 minutes. Remove breasts from skillet, place on baking sheet and bake 10–12 minutes. While chicken breasts are baking, add 1 tablespoon butter to pan then add peaches and mushrooms. Cook until mushrooms are golden brown around edges and liquid has extracted, stirring often. Add Marsala and sugar then bring to a boil, scraping to remove any browned bits from bottom of pan. When wine is reduced by half, add chicken stock and cook 3 minutes or until sauce has thickened slightly. Lower heat to medium and return chicken breasts, skin-side up, to pan. Continue to cook 5–6 minutes or until breasts are cooked through and sauce has thickened. Swirl in remaining 2 tablespoons butter and adjust seasonings if necessary. Garnish with chopped chives. Serve with pasta if desired.































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