This was interesting, but seemed to be missing something, probably fresh rosemary instead of dried. I didn't have white wine but added some lemon. Served with a lovely squash and potato gratin. Comfort food and very filling. I might try it again.
Chicken with Italian Sweet-Sour Fennel
Photo: John Autry; Styling: Leigh Ann Ross
Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.
Yield: 4 servings (serving size: 1 cutlet and 1/3 cup fennel mixture)
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Amount per serving
- Calories: 209
- Fat: 5.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.3g
- Protein: 28g
- Carbohydrate: 12.3g
- Fiber: 2.5g
- Cholesterol: 66mg
- Iron: 1.8mg
- Sodium: 419mg
- Calcium: 53mg
- 1 small fennel bulb with stalks
- 2 teaspoons extra-virgin olive oil
- 4 (4-ounce) chicken cutlets
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup raisins
- 2 teaspoons red wine vinegar
- 1 tablespoon pine nuts, toasted
- 1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
- 2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
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