Ingredients:
1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
½ teaspoon salt, divided
½ teaspoon dried rosemary, crushed
¼ teaspoon freshly ground black pepper
¼ cup 100% apple juice
¾ cup homemade chicken stock
¼ cup raisins
2 teaspoons red wine vinegar
1 Tablespoon pine nuts, toasted
Preparation:
Mince 1 Tablespoon fennel fronds. Thinly slice bulb to measure 1 cup (discard core).
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/8 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in apple juice. Add 1/8 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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