Airline breast = fanciest chicken white meat

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**RECIPE**
Start with any whole chicken. Remove the wishbone. Remove the wings at the elbows, leaving the humerus bone (drumette). Cut through the meat down to the humerus all the way around the bone, scrape the meat up toward the elbow and remove.
Cut the skin connecting the breast to the leg quarters. Starting at the sternum, peel the breast meat off of the carcass, exposing the still-connected shoulder joint. Cut through the shoulder and the breast should come away with the skin and humerus intact. I like to remove the "tenderloin" muscle that runs underneath the breast.
If you want, you can brine the chicken. Mix up a 3-10% salt solution, depending on how long you plan to brine - less salt for overnight, more salt for an hour or two. I like to put in a little sugar too. Soak the chicken in the brine and blot dry before cooking.
If brined, the chicken probably won't need any salt on the surface, but you can season with herbs and spices, etc. Put a film of oil in a COLD pan, lay the breasts in skin-side down, turn the heat on medium and let the skin brown slowly. When they're ready to flip, consider scraping under each breast with a. rigid spatula first to keep the skin from sticking and tearing.
As the cut side of the chicken browns, you could throw some crushed garlic cloves, woody herbs (thyme, rosemary, etc), and butter in the pan to baste. Either baste and flip the breasts continuously in the pan until they're cooked through, or transfer the pan to the oven. When I'm cooking for myself (and am therefore not that worried about germs), I cook the thickest part of the breast to 155ºF/68ºC, but when I need to be safer I take it to 160ºF/71ºC. It'll go up a few more degrees as it rests.
Remove the chicken to a plate, dump out the garlic and other solids and deglaze the pan with water or wine to make a sauce. Reduce until almost dry, turn off the heat, wait for all bubbling to stop and stir in as much cold butter as you want.
Slice the chicken and serve sauce on top.