CHICKEN WITH FENNEL AND LEMON RECIPES

Name: Chicken Breasts With Fennel and Lemonu00A0
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 1 1/2 pounds boneless, skinless chicken breasts; Salt to taste; 2 tablespoons extra virgin olive oil; 1 medium large fennel bulb, sliced lengthwise and cut in strips; 1 1/2 cups dry white wine such as pinot grigio; 1 cup chicken broth; 1 pinch cinnamon (about 1/8 teaspoon); 2 egg yolks

CHICKEN BREASTS WITH FENNEL AND LEMON RECIPE - NYT COOKING

Chicken Breasts With Fennel and Lemon Recipe - NYT Cooking image

Lemon is chicken’s best friend — stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.

Provided by The New York Times

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 lemon
1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as pinot grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks

Steps:

Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
Add chicken with its juices and cook for 2 or 3 minutes.
Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 9 grams, CarbohydrateContent 11 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 42 grams, SaturatedFatContent 3 grams, SodiumContent 975 milligrams, SugarContent 4 grams, TransFatContent 0 grams

CHICKEN WITH LEMON AND FENNEL SEEDS RECIPE - FOOD.COM

Chicken With Lemon and Fennel Seeds Recipe - Food.com image

Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seed
1 garlic clove, crushed

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

Nutrition Facts : Calories 230.3, FatContent 5.5, SaturatedFatContent 1, CholesterolContent 98.7, SodiumContent 402.4, CarbohydrateContent 1.5, FiberContent 0.2, SugarContent 0.3, ProteinContent 39.4

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