Couple of new things for me. I had never done the airline cut before. I really like the technique and the final presentation.
So I did some knife work and seasoned them up with Chicken Savor. Into a hot pan with butter and OO. Got a real nice brown on them, flipped, and popped into a 350 degree oven to finish. Pulled at 158 IT.
Moved chicken to a plate to rest. Put the pan on high heat, and added garlic and onions. Then I added 3 cups of chicken stock /wine mixture. Reduced it for a loooooong time until I liked the consistency.
Added a couple of nubs of butter, couple dashes of Maggi, and some fresh thyme.
This pan sauce should be illegal. It was that good. Just need to be patient while it reduces.