Mediterranean Lemon Chicken
Recipe courtesy of the National Chicken Council.
1 (1 1/2-pound) package skinless and boneless chicken breasts
Salt and ground black pepper
1 tablespoon olive oil
2 fennel bulbs, sliced thin
1 tablespoon minced garlic
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon grated lemon peel (yellow part only)
2 cups grape tomatoes, halved
2 teaspoons capers
Cooked angel-hair pasta or Jasmine rice (optional)
- Season chicken with salt and pepper. Heat olive oil in a large pan until hot but not smoking and sauté chicken on medium heat for 3 to 4 minutes. Turn and sauté 4 to 5 additional minutes. Remove chicken and set aside.
- Add fennel and garlic to pan and cook on medium-low heat, stirring occasionally for 5 minutes or until fennel is translucent.
- Add chicken broth and bring to a boil. Reduce heat and add lemon juice, sugar, lemon peel, tomatoes and capers. Simmer for 5 minutes, returning chicken to the pan for the last minute.
- To serve, divide chicken among 4 plates and top with sauce.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.