Chicken Medallions with Fennel & Pine Nuts

Chicken Medallions with Fennel & Pine Nuts
Chicken Medallions with Fennel & Pine Nuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup pine nuts

  • 3

    tablespoons EVOO

  • 1

    bulb fennel, trimmed and shaved with a mandoline or very thinly sliced

  • 1

    large onion, shaved with a mandoline or very thinly sliced

  • 2

    tablespoons chopped fresh thyme

  • 4

    large cloves garlic, thinly sliced

  • Salt and pepper

  • 1/3

    cup anise-flavored liqueur, such as Pernod (may substitute dry vermouth)

  • 1/4

    cup chicken stock

  • 4

    8 ounces boneless, skinless chicken breasts

  • 1

    cup flour

  • 2

    tablespoons butter

  • 1/2

    cup crisp white wine

Directions

In a small skillet, toast the pine nuts over medium, stirring often, until golden and aromatic, about 3 minutes. Transfer to a plate and let cool. 2. In a large skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium to medium-high. Add the fennel, onion, thyme and garlic; season with salt and pepper. Cook, stirring often, until vegetables are golden and soft, 10 to 12 minutes. Add the liqueur and stir until evaporated, about 2 minutes. Add the stock and reduce the heat to low; cover and keep warm. 3. Slice each chicken breast on an angle into 3 medallions. Season the cutlets with salt and pepper. Place the flour on a plate; dredge the chicken, shaking off excess. In a large nonstick skillet, heat the remaining 1 tbsp. EVOO, one turn of the pan, over medium-high. Add the butter; when it foams, add the chicken and cook until golden and cooked through, about 3 minutes per side. Add the wine, stirring to deglaze and make a sauce. 4. Arrange the chicken medallions on plates and top with some sauce and the fennel mixture. Garnish with the toasted pine nuts.

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