A 30-minute meal after a short-staffed winter work day is just what I needed. This one's inspired by Rachael Ray Magazine.
Chicken with Fennel & Almonds
1 Tablespoon Almonds
Toast, cool and crush.
1/2 Fennel Bulb, sliced thin
6 Pearl Onions, quartered
2 Garlic Cloves, minced
1 Tablespoon Fresh Thyme
1 teaspoon Olive Oil
Saute in oil 10 minutes, stirring frequently. Add:
2/3 cup Chicken Broth, low sodium
1/3 Anise Star, broken
Reduce heat to low.
1 8 oz. Chicken Breast, pounded thin and cut in thirds
1/4 cup All Purpose Flour
1/4 teaspoon Mrs. Dash
Dredge chicken in flour. Shake off excess. Add to skillet.
Increase temperature to medium high. Cook chicken on each side for 5 minutes.
1/4 cup White Wine
3 Mushrooms, sliced thin
Check temperature of chicken, making sure it reaches 165 degrees.
2 Mini Red Sweet Peppers, cut in rings
I'm going to bed earlier tonight to prepare for a very cold drive to work tomorrow!