15 January 2009 - CAPTAIN "SULLY" SAFELY LANDS JETLINER ON HUDSON RIVER:
US Airways Flight 1549 strikes a flock of geese shortly after takeoff,
and both engines fail. Captain Sullenberger quickly decides to land the
jet on the Hudson River, saving the lives of everyone on board.

An NTSB board member called the ditching "the most successful ... in
aviation history. These people knew what they were supposed to do and
they did it and as a result, no lives were lost." New York State
Governor David Paterson called the incident "a Miracle on the Hudson".
U.S. President George W. Bush said he was "inspired by the skill and
heroism of the flight crew," and praised the emergency responders and volunteers. President-elect Barack Obama said that everyone was proud of Sullenberger's "heroic and graceful job in landing the damaged
aircraft". He thanked the crew, whom he invited to his inauguration five
days later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Airline Chicken Breast
Categories: Poultry, Herbs, Chilies
Yield: 2 Servings

3 lb Whole chicken
Drizzle olive oil
Salt & ground black pepper
2 pn Herbes de Provence; to taste
1/4 ts Cayenne pepper; or more
1 tb Olive oil
3 tb Butter; divided
1 Sprig fresh rosemary
2 Sprigs fresh thyme
1/2 c Chicken stock; as needed

Slice off 1/2 of each chicken wing by cutting through
the joint where the wing meets the drumette. Slice
through the skin between the thighs and breasts. Make a
shallow cut along the breast bone and 2 deep cuts on
either side, separating the breasts.

Slice each breast off the carcass using the tip of the
knife, keeping the blade pressed against the bone. Cut
through the cartilage to remove breast with the wing
attached.

Remove the tenders and trim as needed. Season with a
drizzle of olive oil, salt, pepper, herbes de Provence,
and cayenne pepper.

Push your finger gently under the skin of each breast,
right next to the wing bone, to separate it from the
meat. Slide 1 tender under the skin, center it, and
smooth over the skin. Sprinkle salt over breasts.

Heat 1 tablespoon olive oil in a skillet over
medium-high heat. Add chicken breasts, skin-side down.
Cook until bottom is browned, 6 to 7 minutes. Flip,
reduce heat to medium, and cook until no longer pink on
the inside, 7 to 10 minutes more. Add 1 tablespoon
butter, rosemary, and thyme. Baste chicken with the
butter. Remove chicken from the skillet.

Pour stock into the pan; increase heat to high. Boil
until reduced to desired thickness, about 2 minutes.
Turn off heat and whisk in remaining butter. Slice each
chicken breast into thirds and spoon the pan sauce on
top.

NOTE: Since food for air travel needs to be prepared
far in advance, airlines back in the day created a
special cut of chicken breast that wouldn't dry out as
much as normal.

Chef John Semanik

RECIPE FROM: https://www.allrecipes.com

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