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    Lemon/Fennel Chicken

    If you like that tang of lemon and the sweet taste of fennel this one is for you. I used chicken, however this would work as well with a good white fish. It is a simple fast preparation and I think you will like it as well.

    You will need:
    Chicken Breast – boneless/skinned approx. 6 to 8 oz/serving
    Fresh Lemon Juice plus zest- One good sized/serving
    Fresh Fennel Frond – approx. 1 TBSP/serving – use the bulb as a veggie side.
    Sea Salt/Pepper – to taste.
    Olive Oil

    In a sauté pan large enough to hold the chicken heat one TBSP/serving of the olive oil until it shimmers add breast(s) to hot oil and sauté until a rich brown color is achieved, flip breast over and continue until second side has a rich color also. Place breast on an oven proof dish and place into a pre-heated (350 F) oven until internal temperature reaches 160 F.

    Meanwhile, pour any oil from sauté pan squeeze as much juice as you can get out of each lemon and scrape up the fond left from the chicken, add the lemon zest and reduce to about half, add the fresh fennel frond to the sauce and cook for a few minutes more. Remove the chicken from the oven and add back into the sauté pan turning to coat. Place chicken on a serving dish and pour the lemon/fennel sauce over the top. Enjoy!

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