Chef John's Airline Chicken Breast with a Creative Twist

Separate the wings from the rest of the chicken by cutting through the joint connecting the wing to the drumette.

Cut along the skin that connects the thighs and breasts, creating a shallow incision. Continue to cut through the skin on either side of the breastbone, making two deep cuts that separate the breasts.

Using a sharp knife, carefully cut each breast away from the carcass. Press the blade firmly against the bone as you slice, and make sure to remove any cartilage that may be attached.

Remove the chicken tenders from the breasts and trim them as necessary. Drizzle olive oil over the tenders, then sprinkle with kosher salt, black pepper, herbes de Provence, and cayenne pepper.

Gently press your finger under the skin of each breast, just next to the wing bone. This will help loosen it from the meat. Place one tender under the skin, center it, and smooth over the skin to secure it in place. Sprinkle kosher salt over both breasts.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts, skin-side down, and cook until the bottom is nicely browned, about 6 to 7 minutes. Flip the breasts over and reduce heat to medium, cooking until they are no longer pink on the inside and the juices run clear, about 7 to 10 minutes more. Use an instant-read thermometer to check that the internal temperature reaches at least 165 degrees F (74 degrees C).

Add 1 tablespoon of butter, thyme, and rosemary to the skillet. Baste the chicken with the butter-herb mixture, then remove it from the skillet.

Pour stock into the skillet and increase heat to high. Bring the mixture to a boil, then reduce it to your desired thickness, about 2 minutes. Turn off the heat and whisk in the remaining 2 tablespoons of butter to create a smooth sauce.

Slice each chicken breast into thirds and spoon the rich, flavorful sauce over the top.