One of the most popular dishes at Sticks and Stones is their Statler Mountain Chicken. So popular, that you may recall S&S’s Gary Tromblee appeared on WNYT, News Channel 13 to demonstrate how the dish is prepared. (We reported on Gary’s 15 seconds of fame, here).

Statler chicken is also known as Airline chicken  -- a boneless chicken breast with the drumette attached. Gary says the cut still has the skin on breast with 1st wing joint and tenderloin attached, otherwise boneless.  More from Gary:

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 tbsp. 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 tbsp. 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.