Winning dinner party, cooked by a character

5. With the chicken skin side up, put the hot skillet in the oven and roast until just cooked through, about 15 minutes. (Caution: The breasts will snap and pop in the oven and it may get a bit smoky. That's OK.)

6. Use your meat thermometer to test for doneness. The chicken is ready when it reads 165 degrees and the skin is crisp.

7. Put the hot skillet back on the stove on a burner set at medium-high. Remove the chicken to a warm serving platter and deglaze the pan with the white wine. Stir, getting all the crunchy brown bits off the bottom of the pan. If you want, add a little butter.

8. Add the lemon juice and stir another minute or so.

9. Pour the sauce over the chicken and serve immediately.

Note: Airline chicken breasts have the first wing joint intact, so they resemble airplanes from the art deco era. Here, the chicken is seared on the stovetop and finished in a hot oven.

Per serving: 459 calories, 48 grams protein, 3 grams carbohydrates, 1 gram sugar, 26 grams fat, 145 milligrams cholesterol, 157 milligrams sodium, 1 gram dietary fiber.

Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.