Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.
Cooking Light MARCH 2011
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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