Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Chicken with Fennel

No recipe image available.An aromatic spiced cream sauce with sliced fennel, shredded carrots and tender slices of chicken breast served over couscous or rice.

Recipe Ingredients:

Seasoning Mix: - divided use
1 teaspoon paprika
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon celery seed, crushed
1/8 to 1/4 teaspoon ground red pepper
2 garlic cloves, finely minced

Chicken and Fennel:
2 fennel bulbs
6 skinless, boneless chicken breast halves
2 tablespoons olive oil - divided use
1 medium red onion, coarsely chopped
4 large carrots, coarsely shredded
1 cup chicken broth
1/2 cup half-and-half (light cream)
1 tablespoon anise liqueur (optional)
Couscous with Butter and Parsley or hot cooked jasmine or other long-grained rice for accompaniment

Cooking Directions:

  1. For Seasoning Mix: Combine all ingredients, mixing well.
  2. For Chicken and Fennel: Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
  3. Sprinkle 1 tablespoon of the Seasoning Mix evenly over chicken.
  4. Sauté chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut each breast into slices; set aside and keep warm.
  5. Add remaining 1 tablespoon oil to the skillet and sauté fennel, onion, and carrot over medium heat for 4 to 5 minutes or until fennel begins to soften.
  6. Stir in chicken broth and remaining Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes.
  7. Stir in half-and-half and, if desired, liqueur. Return chicken to pan; and cook for 2 to 3 minutes or until heated through.
  8. Serve over the couscous or rice, as desired.

Makes 6 servings.