Total Time
15 Mins
4 servings (serving size: 1 cutlet and 1/3 cup fennel mixture)

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

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

GracesHuman's review

July 15, 2015
Very nice! Quick for a weeknight. I seasoned a bit more heavily, added garlic and a small onion, pinch of crushed red. Used dried cranberries and blanched almonds as that is what was on hand. Served with mashed potatoes and steamed green beans. Will definitely make again!

lperejma's Review

September 21, 2013

sprky182's Review

July 13, 2011
This was a nice change of pace. I used dried cranberries instead of raisins, and the flavor combination was nice. It wasn't anything special, but it was good. I made the polenta and herbed green beans from the recipe and they were both good too.

neuf07's Review

March 10, 2011
I added more fennel than 2 cups (i just used it all) and let it cook for longer in the wine mixture than it says to. I really enjoyed this recipe and the unique taste of cooked fennel and raisins. The pine nuts are a great addition, as is the fresh minced fennel fronds..adds a licorice flavor that rounds the dish out nicely. leftovers were even better the next day!

CarolinePhilo's Review

August 09, 2013
We grew fennel for the first time this year and had plenty on hand for this dish. It was delicious accompanied by basmati rice and sautéed zucchini. I skipped the vinegar entirely and followed other commenters' suggestions to add lemon juice.

Sylvie24's Review

March 05, 2011
This recipe is easy to make though it did dirty a lot of dishes. My boyfriend liked it but I didn't think it was anything special. I left out the pine nuts but I don't think that would have made a big difference for my personal taste. I served it with mashed patatoes and the green bean recipe. I don't think I'll be making this again.

mayo09's Review

March 15, 2011
We really enjoyed this - love fennel in almost any form, and added to the raisins & pine nuts - yummy!

lizzieg79's Review

August 06, 2011
Cooking light says to make with a creamy polenta: 2 cups milk and 1 cup water to a simmer, whisk in 3/4 cup instant dry polenta, cook 5 min until thick, stir in 1/4 cup 1/3-less-fat cream cheese and 1/4 teaspoon salt. And herbed green beans: 1 lb green beans steamed for 5 min, drizzle with 1 tb olive oil, sprinkle with 1 teaspoon chopped thyme, 1 teaspoon chopped chives, and salt

Karlamkarmo's Review

August 11, 2013
Absolutely delish! I skipped the raisins and pine nuts and added more rosemary and used fennel from my garden. I served it with some fresh steamed green beans from my garden and this is a new favorite for my family. ps the leftover broth is yummy on the green beans too :D

keswvi's Review

October 03, 2012
Omitted the pine nuts, used fresh rosemary, and added a squeeze of lemon. Very Easley and very good