Chicken Breasts With Fennel And Lemon Food

CHICKEN BREASTS WITH LEMON

Steps:

• Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
• Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
• Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
• Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
• Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

CHICKEN BREASTS WITH FENNEL AND LEMON

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.

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Steps:

• Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
• Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
• Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
• Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

GRILLED LEMON CHICKEN WITH FENNEL AND ONION

Steps:

• Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
• Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.

LIMONCELLO CHICKEN WITH ROASTED FENNEL AND ASPARAGUS

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Mince half the rounds. Trim top and bottom of fennel bulb, quarter lengthwise, remove tough core from the base of each piece, and cut into 1/2" wedges. Trim woody ends off asparagus. Stem and coarsely chop oregano. Crush garlic with the side of a knife. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. 2 Roast the Fennel Place fennel wedges on one side of prepared baking sheet with garlic cloves and toss with 2 tsp. olive oil. Season with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast 15 minutes. While fennel roasts, sear chicken. 3 Sear the Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and sear until well-browned, 3-4 minutes per side. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan for making sauce; no need to wipe clean. 4 Finish Fennel and Roast Vegetables After fennel has roasted 15 minutes, carefully flip wedges onto second side. Add asparagus, grape tomatoes, shallot rounds, and half the oregano (reserve remaining for garnish) to second side of baking sheet and toss with 1 tsp. olive oil. Bake until fennel is caramelized and tomatoes begin to burst, 10 minutes. Remove from oven, toss both gently with 1 tsp. lemon zest (reserve remaining for sauce), and set aside. 5 Make the Limoncello Sauce Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil and minced shallot to hot pan. Cook until aromatic, 30 seconds. Add white cooking wine, bring to a simmer, and simmer until mostly evaporated, 1 minute. Add chicken base, 1/2 cup water, 1 Tbsp. lemon juice, and sugar to pan and stir. Return chicken and any accumulated juices to pan and cook until sauce just coats chicken and chicken reaches a minimum internal temperature of 165 degrees, 5 minutes. Taste, and add more lemon juice if desired. Add remaining lemon zest and season to taste with salt and pepper. 6 Plate the Dish Place a serving of caramelized fennel and roasted vegetables on a plate. Serve chicken leaning against vegetables and sauce in front. Garnish with remaining oregano.

SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY

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.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
• Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
• Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
• Add chicken and let simmer for about 2 to 3 minutes.
• In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
• You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.

AROMATIC FENNEL CHICKEN

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Sprinkle chicken with salt and pepper. Brown chicken on all sides in reserved drippings; remove and keep warm. Add fennel and onions to the pan; cook and stir for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Stir in the wine, lemon juice and zest, bay leaves, thyme and cayenne. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook the fennel mixture, uncovered, until slightly thickened, stirring occasionally, 8-10 minutes. Stir in capers and reserved bacon. Discard bay leaves. Serve with chicken.

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

Steps:

• Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
• Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

MEDITERRANEAN CHICKEN BREAST WITH FENNEL AND TOMATOES

Steps:

• Heat olive oil in a large cast-iron skillet over medium-high heat. Pan-sear the chicken breasts and season with salt and pepper. Sear for about 3 to 5 minutes or until both sides are only lightly browned. Do not overcook, remove, and set aside.
• Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
• Now add fennel bulbs, tomatoes, and lemon juice. Sweat the vegetables and allow flavors to blend.
• Return chicken to the pan and place in a single layer on top of the vegetables. Cover and simmer for 8 to 10 minutes.
• Add in the pitted olives and parsley.
• Stir and simmer for another 10 to 15 minutes.
• Serve over Fusilli pasta or any pasta of your choosing.
• Garnish with Parmesan cheese before serving. Bon appetit!