Chicken Breasts With Fennel Mustard Butter And Radicchio Recipes
SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY
The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2
BAKED CHICKEN WITH FENNEL BUTTER
Herbs provide an aromatic flavor to this baked chicken made with fennel butter - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray.
- Gently loosen skin from chicken with fingers. In small bowl, mix remaining ingredients. Spread butter mixture between chicken breast meat and skin; cover breast with skin. Place chicken, skin side up, on rack in pan.
- Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F).
Nutrition Facts : Calories 290, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
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