Tuesday, January 6, 2015

Feathered Fennel

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
(Serves 3)

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.

Garnish with:
2 Mini Red Sweet Peppers, cut in rings
Fennel Fonds
Crushed Almonds

I'm going to bed earlier tonight to prepare for a very cold drive to work tomorrow! 

1 comment:

  1. I like the way you present your posts, I am sure that even people who are big fast food eaters would enjoy your blog. I have always thought that food should taste good in order for us to enjoy eating in a healthy way, so thank you so much for sharing. I am glad I found your blog.