Chicken Breasts With Fennel Sauce
Published March 27, 1990
- Total Time
- 35 minutes
- Rating
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Ingredients
4 skinless, boneless chicken breast halves, about 1 ¼ pounds
Salt and freshly ground white pepper to taste
1 head fennel, about ¾ pound
2 tablespoons olive oil
4 tablespoons finely chopped shallots
¼ cup dry white wine
¼ cup fresh or canned chicken broth
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried
Dash Tabasco sauce
2 tablespoons butter
4 fennel leaves, finely chopped
Nutritional analysis per serving (4 servings)
9 grams carbs; 119 milligrams cholesterol; 329 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 3 grams fiber; 606 milligrams sodium; 33 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the chicken breast halves are connected, separate and trim membrane or fat. Salt and pepper.
- Step 2
Trim the fennel and save 4 green leaves for chopping, leaving only the white bulb at the bottom. Cut the bulb into ¼-inch cubes. There should be about 1 ½ cups.
- Step 3
Heat the oil in a nonstick skillet over medium-high heat. Add the chicken breasts and cook until lightly browned, about 3 minutes. Add the shallots.
- Step 4
Turn the chicken breasts and scatter the fennel around them. Continue cooking, shaking the skillet and redistributing the fennel, until it is cooked evenly. Cook about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco sauce. Cover tightly and cook over medium heat for 10 minutes. Turn the pieces occasionally.
- Step 5
Transfer the chicken to a warm platter, cover with foil and keep warm.
- Step 6
With a slotted spoon, remove about ½ cup of the fennel cubes. Remove the bay leaf and thyme sprig. Pour the remaining fennel mixture into a blender or food processor. Add the butter and blend to a very fine puree. Pour the mixture into a saucepan, season with salt and pepper as needed. Add any liquid that may have accumulated around the chicken. Add the reserved fennel cubes and the chopped fennel leaves. Bring to a simmer and spoon the sauce over the chicken breasts. Serve immediately.
Private Notes