Chicken with fennel and onion

By t1bishop

Ingredients

• 1/2 cup EVOO
• 4 pieces skinless, boneless chicken breasts
• salt and pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon fennel seeds
• 2 tablespoons flour plus more - or use panko
• 1 large bulb of fennel thinly slices, plus handful of the fronds chopped
• 1 large onion thinly sliced
• 2 garlic cloves mashed
• 3/4 to 1 cup dry white wine
• 3 tablespoons butter
• 3 tablespoons pine nuts finely chopped
• 1 1/2 cups chicken stock
• 1 tablespoons Worchestershire sauce
• handful flat leafed parsley chopped

Details

Servings 4

Preparation

Step 1

1. In large skillet with 2 turns of the pan with EVOO heat over medium high heat. Season chicken with salt and pepper, poultry seasoning and fennel seeds. Coat chicken lightly with flour and add to pan cooking turning once until golden, about 8 minutes. Transfer to plate
2. add remaining EVOO to pan along with fennel, fennel fronds, onion and garlic, season with salt and pepper and cook 10 minutes. Add wine scrapping bottom of pan. Add chicken on top and cover and cook through about 5 minutes.
3. Heat saucepan over medium heat. Add butter to melt and then add pine nuts and cook for 1 minute. Stir in 2 tablespoons of flour for 1 minute. Whisk in chicken stock and Worchestershire sauce and cook until thickened, 2 to 3 minutes. Pour the sauce over chicken. Top with parsley.