Chicken with sweet and sour fennel

0 piace 0 commenti Ricetta di Amanda Behrends

Ingredienti per 2 servings

1 small fennel bulb with stalks
2 tsp extra virgin olive oil
2 six oz bonless skinless chicken breasts
1/4 tsp salt, divided
1/4 tsp dried rosemary
1/8 tsp black pepper
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup raisins
2 tsp red wine vinegar

25 min · Facile

Preparazione

1. Mince 2 tsp fennel fronds. Thinly slice bulb, discarding core.

2. Heat oil in a large skillet over med-high heat. Sprinkle chicken with 1/8 tsp salt, rosemary, and pepper add chicken to pan and cook 5 minutes on each side or until cooked through. Remove chicken from pan.

3. Add fennel bulb to pan and saute 1 minute. Stir in wine, remaining salt, broth, raisins, and vinegar. Cook 4 minutes or until fennel is tender.

4. Return chicken to pan and warm through. Sprinkle with mince fennel fronds.

secondi January 15, 2012 23:15

Autore: Cooking Light