Cookbook

Chicken Breasts with Fennel

by

Ingredients

  • 1 fenouil, cut into 1/2 inch slices
  • 2 tsp romarin
  • 4 poitrine de poulet, boneless, skinless
  • 1/4 tsp poivre
  • 1 gousse ail, hachee
  • 2 Tbsp persil, chopped

Instructions

Saute the fennel in olive oil with 1 tsp rosemary. Cook, stirring frequently, until the fennel is golden brown, about 30'.

In an pan, saute chicken with pepper the remaining rosemary and cook until brown, about 5. Turn and cook until almost done, about 3' longer. Add the garlic, cook, stirring for 30". Add the fennel and its cooking liquid and pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5'. Stir in the parsley.

Serve with soft polenta or mashed potatoes.

Journal.

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Notes