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Chicken with Fennel

Southern Living DECEMBER 2000

  • Yield: 6 servings
  • Cook time: 30 Minutes
  • Prep time: 30 Minutes

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

Preparation

Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.

Sprinkle 3 teaspoons Seasoning Mix evenly over chicken.

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.

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.

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.

Note: For testing purposes only, we used ouzo for anise liqueur.

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Chicken with Fennel Recipe

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