Serve with warm bread and broccoli rabe (rapini) sautéed in olive oil and garlic.
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seeds
1 garlic clove, crushed
How to Make It
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic. Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.