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Lemon Dill Airline Chicken Breast with Beet Risotto and Goat Cheese


I wanted to come up with a really feminine dish for a Valentine's Day post. I immediately thought PINK! The flavours are subtle, delicate and light, yet satisfying. I just love airline or frenched chicken breast (that is the wing bone left in) because it helps to keep the chicken moist and best of all you keep the skin on which is the best part in my opinion. Brush on dill and lemon flavoured creme fraiche to really give it a nice crispy skin.

Here's what you'll need


  • 2 skin-on chicken breast (frenched or airline cut)
  • ¼ cup creme fraiche
  • 1 tbsp dill (chopped)
  • 1 lemon (juiced and zest)
  • ¼ tsp garlic powder
  • 3 tbsp dried currants
  • salt and pepper to taste

Beet Risotto

  • ½ cup arborio rice
  • ¼ cup white wine
  • 1 cup chicken stock
  • 1 small onion
  • 3 cloves garlic
  • 3 strips bacon
  • 2 tbsp horseradish
  • ¼ cup pureed beets
  • ¼ cup fresh grated parmesan
  • 2 tbsp goat cheese
  1. sautee onions, bacon and garlic in a good nub of butter and olive oil until cooked and transluscent

  2. add arborio rice and currants and stir around a few minutes until it starting to colour slightly


  4. add white wine and stir

  5. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  6. ladle in heated chicken stock

  7. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  8. ladle in heated chicken stock

  9. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  10. keep doing this until the rice is still just slightly crunchy in the centre and soft outside, adding the beets, parmesan and horseradish with the last of the chicken stock...and you're ready

  11. the risotto should be runny and gooey, not stiff and dry

  12. now mix the creme fraiche, lemon, dill and garlic powder in a bowl

  13. meanwhile, heat up an oven proof pan (cast iron if you have it) season well and brown chicken, skin side down for a few minutes or until golden brown

  14. flip the chicken and brush the creme fraiche mixture onto the chicken (not too thick) and pop the pan in a 350° preheated oven for about 7 minutes or until cooked all the way through

  15. remove from the pan onto a warm plate, loosely cover with foil to rest for a few mintes


  17. spoon the risotto onto a warmed plate, top with carefully sliced chicken, garnish with goat's cheese and spoon on any tasty resting liquids onto the chicken...enjoy!


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