Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Recipe by Southern Living December 2000


Recipe Summary

30 mins
30 mins
1 hr
6 servings


Ingredient Checklist


Instructions Checklist
  • 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.