Chicken with Italian Sweet-Sour Fennel
Chicken with Italian Sweet-Sour Fennel
Total Time: 20 minutes
1 small fennel bulb with stalks
2 tsp extra-virgin olive oil
4 (4 oz) chicken cutlets
1/2 tsp kosher salt, divided
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/4 c dry white wine
3/4 c fat-free, low sodium chicken broth
1/4 c raisins (I used golden raisins)
2 tsp red wine vinegar
1 Tbsp pine nuts, toasted (I skipped this - expensive)
1. Mince 1 Tbsp fennel fronds. Thinly slice bulb to measure 2 c (discard core).
2. Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt, rosemary and pepper. Add chicken to pan; cook 3 min on each side or until done. Remove from pan. Add fennel bulb to pan; saute 1 min. Stir in wine. Add 1/4 tsp salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
Yield: 4 servings
From Cooking Light Magazine March 2011
Ken's rating: *****
Chalsea's rating: *****
Delicious! Chicken was super duper moist. This was my first time using fennel (though I've always wanted to because they ALWAYS use it on Top Chef). Loved it! Served this with some roasted carrots and mashed potatoes. Yummmmmmm.
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