Chicken with Italian Sweet-Sour Fennel

           Easy, Entrees, Recipes
Chicken with Italian Sweet-Sour Fennel
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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