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Chicken Tuscanese

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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.
Photo by Flicker user alexhung / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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