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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 fennel bulbs |
seasoning mix |
6 skinned and boned chicken breast halves |
3 teaspoons olive oil, divided |
1 purple onion, chopped |
4 large carrots, coarsely shredded |
1 cup reduced-sodium chicken broth |
1/2 cup 2% reduced-fat milk |
1 tablespoon anise liqueur (optional) |
parsleyed couscous |
garnish: fresh fennel fronds |
Directions:
1. Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
2. Sprinkle 3 teaspoons Seasoning Mix evenly over chicken.
3. Sauté chicken in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut into thin slices; set aside, and keep warm.
4. Sauté fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften.
5. Stir in chicken broth and remaining 1 teaspoon Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes. Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more minutes or until heated. Serve chicken topped with fennel mixture over parsleyed couscous. Garnish, if desired.
6. Note: For testing purposes only, we used ouzo for anise liqueur.
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