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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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An adaptation of a recipe found on . I just love fennel and always finding myself seeking new options featuring this distinct bit of heaven. Ingredients:
1 lb boneless skinless chicken breast |
salt |
lemon pepper |
1 tablespoon olive oil, divided |
1 fennel bulb, thinly sliced and rinsed clean |
2 garlic cloves, minced |
2 onions, finely chopped |
3/4 cup chicken broth |
3 tablespoons lemon juice |
1 teaspoon sugar or 1 teaspoon splenda granular |
1 cup grape tomatoes |
Directions:
1. Lightly pound cutlets until they are of an even thickness. Season chicken with lemon pepper and salt to taste. Heat 2 teaspoons of olive oil in large skillet and add chicken. Saute on medium heat for 3-4 minutes. Turn and saute 4-5 minutes on second side, until no longer pink in center. Remove chicken and set aside.
2. Add remainin teaspoon of olive oil to the pan along with fennel and onion to skillet and cook over medium heat, stirring frequently, for about 4-5 minutes. Add garlic and cook an additional minute. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and simmer for 5-8 minutes. Add chicken to pan and cotinue to cook for 3-4 minutes, For for last minute add grape tomatoes to heat through, until fennel and chicken are tender.
3. Serve with pasta, rice or your favorite grain to soak up the sauce.
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