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Statler Mountain Chicken with Gary Tromblee

Updated: 05/04/2014 9:28 AM
Created: 05/02/2014 1:00 AM WNYT.com
By: Jaired Crofut

Statler Mountain Chicken

Statler chicken or Airline chicken is a boneless chicken breast with the drumette attached. Skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.  The cut is also known as a frenched breast. It is also known as "statler chicken", a name which originated from the Boston Hotel Statler, built in 1927 by E.M. Statler. This hotel is presently the Boston Park Plaza Hotel. A chicken dish stating it is "Statler" simply means it is a breast of chicken with the drumette still attached. It can be accompanied by any type of sauces or side dishes.

 

Ingredients:

  • 8oz statler chicken
  • ½ tsp salt and pepper blend                              
  • 1 oz olive oil
  • 6oz blanched green beans
  • 1tbs butter
  • 1oz sliced almonds
  • ½ oz Amaretto Liquor
  • 1 tbs butter
  • ½ tsp chopped garlic
  • 2 oz heavy cream
  • 2 oz Parmesan cheese
  • 1 strip of bacon
  • 2 oz thinly sliced red onion
  • ½ tsp of coarse black pepper
  • 5 Fingerling Salt Potatoes
  • 1 tbs shaved parmesan

Procedure:

Heat sauté pan.  Season the chicken with salt and pepper blend. Add oil to pan and allow to heat. Add chicken to pan and sear both sides. Remove from pan and place in oven until internal temperature reaches 165 degrees. Heat sauté pan. Add butter and green beans to sauté pan. Toss beans in pan until evenly coated with butter, and then add sliced almonds and amaretto. Toss briefly, remove from heat. Heat sauté pan. Add butter and chopped garlic. Cook for approximately 1 minute, then add bacon and onions and cook for an additional minute.  Next add heavy cream and pepper, and bring to a boil. Add parmesan cheese and mix thoroughly. Place chicken, green beans and potatoes on plate. Add sauce to top of chicken. Place additional parmesan cheese on top chicken and sauce.

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