Recipe By Chef Jim Coleman
Fennel gives these chicken breasts an elegant touch, but they are also low in calories and a good source of vitamins and minerals.
- 1/3 – ½ cup flour
- 1/3 cup fennel seeds
- Dash each of salt and pepper
- 4 boneless skinless chicken breast halves, rinsed and dried
- 3 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 2 fennel bulbs
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 14 ounce chicken broth
- ¼ cup lemon juice
- ½ cup coarsely chopped fresh basil
- ½ cup julienned sun-dried tomatoes
- 1.Combine flour, fennel seeds, salt and pepper. Press chicken breasts firmly into fennel seed-flour mixture to coat all sides.
- 2.In large skillet or saucepot over medium-high heat, heat 3 tablespoons olive oil. Add garlic, cook and stir 1 minute. Add chicken breasts; cook over medium heat until almost done, about 6 minutes each side.
- 3.Move chicken to heatproof platter, cover loosely with foil and keep warm in 250°F oven.
- 4.Cut green tops from fennel bulbs and reserve for garnish or for salads. Cut bulbs length-wise into quarters, cut off bases and core. Slice thinly.
- 5.Wipe skillet with paper towels. Add 2 tablespoons olive oil to the skillet. Add fennel and onion. Cook and stir over medium-high heat until just tender, about 3 to 5 minutes. Add chicken broth, wine, lemon juice, basil and tomatoes. Simmer 5 minutes.
- 6.Lift fennel and onion out with slotted spoon and keep warm with chicken breasts. Heat liquid in skillet to boiling; boil until reduced by half, about 5 minutes. Arrange chicken breasts and fennel and onion mixture on serving platter and pour sauce over. Garnish with additional basil and fennel leaves.