Pan-roasted airline chicken breast with white wine pan sauce

Peel and finely mince the shallot; roll the lemon under the heel of the hand to make it easier to juice.

Sprinkle one packet of unflavored gelatin over the stock and let it hydrate 10 minutes before using.

Break down a whole chicken, keeping the breasts airline style: skin on, bone attached, drumette on; keep the backbone and wings for stock.

Oil a stainless steel skillet, lay the breasts skin side down in the cold pan, and set over medium-high heat so the skin heats gradually, renders fat and browns evenly; it releases once deeply browned.

Flip so the breasts rest on the rib cage and finish in a 400F oven.

Rest the chicken 10 minutes before slicing.

Return the pan to medium heat, drain excess fat, and saute the shallots in about two tablespoons of reserved fat until soft, fragrant and translucent at the edges.

Crush in the garlic and saute about 30 seconds until fragrant.

Deglaze with dry white wine, add an equal part (about a cup) of gelatin-enhanced stock, and scrape up the fond.

Bring to a simmer and hold 5 to 7 minutes.

Squeeze in lemon, raise to medium-high and reduce hard until a spoon or whisk dragged across the bottom leaves a trail.

Kill the heat, cool about 30 seconds, then mount with cold butter, whisking so it emulsifies.

Season with kosher salt and pepper and finish with a handful of parsley; if the sauce breaks, whisk in a splash of water. Whisk until thick and glossy.

Serve the chicken whole in a pool of sauce, or debone, slice and smother it; finish with parsley and flaky salt.