Rating: 3.5 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

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

Sandy Gluck
Recipe by Cooking Light March 2011

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 1 cutlet and 1/3 cup fennel mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).

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  • 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.

Nutrition Facts

209 calories; fat 5.3g; saturated fat 0.8g; mono fat 2.4g; poly fat 1.3g; protein 28g; carbohydrates 12.3g; fiber 2.5g; cholesterol 66mg; iron 1.8mg; sodium 419mg; calcium 53mg.
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