Rachael Ray: Rachael's Daytime Talkshow

Sheryl Crow's Free-Range Organic “Airliner” Chicken Breasts

Aired on: August 9, 2011, April 6, 2011

Chuck's Note: Airliner chicken breasts halves are thick, bone-in chicken breasts, with the skin on. The term was popularized in the 1960s when the airlines served chicken breast halves with the wing still attached. The wing made the relatively small cut of chicken look bigger.

Ingredients

2 tablespoons freshly squeezed lemon juice
1⁄3 cup olive oil
4 airliner chicken breast halves, see Note
About ¾ cup roughly torn or chopped fresh herbs, including stems, such as rosemary, thyme, tarragon, and sage
4 Corn and Thyme Pancakes
4 cups Mâche Salad
4 or 5 tablespoons Sherry Vinegar Gastrique

Yields: Serves 4

Preparation

In a small bowl, whisk together the lemon juice and olive oil. Coat the chicken liberally with the mixture and then put it in a shallow, nonreactive roasting pan or in a large, sealable plastic bag. Sprinkle with the herbs and turn the pieces several times to coat evenly, or turn the bag a few times to mix well. Refrigerate for at least 4 hours and up to 12 hours.

About 1 hour before cooking, lift the chicken breasts from the marinade and let any excess drip back into the pan or bag. Lay the chicken in a single layer in a shallow glass dish and cover with plastic wrap.

Preheat the oven to 400°F. In medium-large sauté pan set over medium-high heat, sear chicken breasts, skin side down, until golden brown, 3 to 4 minutes. Turn the chicken over and sear for 2 minutes longer. When seared, transfer the chicken breasts to a lightly oiled baking sheet or shallow pan and bake for about 20 minutes.

Put a pancake on each plate and top with about 1 cup of salad. Top each serving with a chicken breast and drizzle about a tablespoon of gastrique over each.