Chicken with Ham, Fennel and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a casual supper, broil rounds of prepared polenta roll, and toss romaine lettuce with oil and vinegar; end with cheesecake. For a special dinner, have broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut dacquoise or other fancy cake from the bakery for a great dessert. Ingredients:
2 skinless boneless chicken breast halves |
2 tablespoons olive oil |
2/3 cup diced smoked ham |
1/2 small fresh fennel bulb, diced |
1/2 cup canned low-salt chicken broth |
1/2 cup dry sherry |
2 garlic cloves, minced |
2 teaspoons grated orange peel |
Directions:
1. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 3 minutes per side; transfer to plate. Add 1 tablespoon oil, ham and fennel to skillet and sauté until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.
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