For ➍600 g skinless, boneless chicken breasts
3 tbs olive oil
1 fennel bulb, thinly sliced & rinsed clean
3 cloves garlic, minced
1 onion, finely chopped
20 cl chicken stock
4 tbs lemon juice
1 tbs sugar
15 grape tomatoes (or 200 g tomatoes, chopped)**
salt & pepper
pasta
Season chicken with salt and pepper. Heat olive oil in large skillet and add chicken. Sauté on medium heat for 3-4 m on each side. Remove chicken and set aside.
Add fennel, garlic and onion to skillet. Cook over medium heat, stirring frequently, for about 5-8 m until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the (grape) tomatoes. Simmer for 5 m, adding chicken to pan for last m to heat through, until fennel and chicken are tender.
Serve with hot cooked pasta.
Add fennel, garlic and onion to skillet. Cook over medium heat, stirring frequently, for about 5-8 m until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the (grape) tomatoes. Simmer for 5 m, adding chicken to pan for last m to heat through, until fennel and chicken are tender.
Serve with hot cooked pasta.
*Or juice grated zest of 2 lemons.
**Use 3 large carrots, 3 sticks celery, washed & sliced instead. Add after 1 m. Add fresh oregano to enhance the taste.
Read more citrus fennel combination recipes.
Read the chicken cooking tip.
