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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Cut the chicken into 2-inch pieces and season with salt and
pepper. Cut the fennel crosswise into thin slices.
2. Heat 2 tablespoones of the olive oil in a large frying pan. Add the
chicken
and cook over medium-high heat until browned, about 1 minutes per
side. Remove to a plate, leaving the drippings in t
he pan.
3. Add the fennel to the pan along with the remaining 1 tablespoon
oil and cook, stirring, until lightly browned, 2 to 3 minutes.
4. Add the tomatoes to the pan along with cup water and the fennel
seed. Bring to a boil, then reduce the heat to medium-low. Return the
chicken and any accumulated juices on the plate to the pan. Cover and
cook until the chicken is white but still moist, about 5 minutes.
The 5 in 10 Chicken Breast Cookbook
5 Ingredients in 10 Minutes or Less
by Melanie Barnard and Brooke Dojny
ISBN 0-688-12689-8
Ingredients:
1 Pound(s) chicken breasts skinned and boned
-1 small fennel bulb (8 oz)
3 Tablespoon(s) extra-virgin olive oil
1 Can(s) italian-syle tomatoes (14-16 oz)
-1 |
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