Rate this recipe
5/5
(1 Votes)
Ingredients
- 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 freshly ground black pepper
- 1/4 cup white wine
- 3/4 cup chicken broth
- 1/4 cup raisins
- 2 tsp red wine vinegar
- 1 Tbs pine nuts, toasted
Details
Servings 4
Preparation
Step 1
--Mince 1 Tbs fennel frounds. Thinly slice bulb to measure 2 cups (discarding core).
--Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt, rosemary and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; saute 1 minute. 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 the pan. Sprinkle with pine nuts and fennel fronds.
Serve with creamy polenta and herbed green beans.
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