New menu idea...

What does everyone think about this, a ten ounce airline chicken breast stuffed with carmelized onions, brie, and fresh thyme. Pan seared and finished with a a light chicken veloute.

[Pete]

Sounds great! What will you serve it with? But why do a veloute? The chicken sounds rich enough. How about just a poultry reduction flavored with herbs, maderia, or something else.

[lynne]

I'd happily order it--but I agree with the reduction over a veloute. It would be beautiful on a bed of spinach!

What is an "Airline" chicken breast.

[Jim]

Jbott,
An "airline" is a chicken breast with the first bone of the wing still intact.

You know, a veloute is a bit heavy, a reduction of shallots, madeira and thickened with butter would be better. I like the bed of spinach idea, it would provide some nice color contrast, perhaps with a timbal of lentils.

Sounds like a good way to get fat.why not five ounces. Less is more !! peter

A five ounce chicken breast is tiny!!
People would get rather angry if I tried to sell them a five ounce piece of chicken, even if it did have 4 ounces of stuffing.

[m brown]

I'd just like to share a conversation I had with my 87 year old neighbor about chicken. She said, the smaller the bird, the better the flavor. Now I am no expert but I would imagine she has had alot of chicken in her time and well..... I kind of agree......
How about two small airline breasts with Andrews wonderful stuffing and a light sauce on spinach with lentals?

I don't know, I'll play with the presentation tonight and see how both look.

never forget the oddments of cooking

odd numbers always present better