Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red onion chopped small
- 3 cloves Garlic sliced
- 1 cup Fresh fennel halved or chopped
- 1/4 cup Red bell pepper halved
- 1/4 cup White wine optional
- 1 cup Chicken broth
- 2 tbsp Butter
- 2 tsp All-purpose flour
- 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
- 4 tbsp Orange sectioned
Instructions
- Season both sides of the chicken well with salt and pepper.
- Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Then add the onion and garlic. Saute until golden brown. Then add the artichoke and olives. Saute for 2 to 3 minutes then degalze the pan with wine, stir to release anything stuck on the bottom of the pan until the wine evaporates by half.
- Then add the broth and butter, simmer for about 10 minutes to build flavor and cook the chicken to an internal temperature of 160 degrees using a thermometer.
- In a bowl, whisk together the flour with an equal amount of water or more if needed to a smooth paste.
- Slowly add the flour mixture to the simmering sauce a little at a time, until it reaches a thick smooth consistency.
- Serve with bread, garnish with basil.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 998mg | Potassium: 100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
Fennel Chicken
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Red onion chopped small
- 3 cloves Garlic sliced
- 1 cup Fresh fennel halved or chopped
- 1/4 cup Red bell pepper halved
- 1/4 cup White wine optional
- 1 cup Chicken broth
- 2 tbsp Butter
- 2 tsp All-purpose flour
- 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
- 4 tbsp Orange sectioned
Instructions
- Season both sides of the chicken well with salt and pepper.
- Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Then add the onion and garlic. Saute until golden brown. Then add the artichoke and olives. Saute for 2 to 3 minutes then degalze the pan with wine, stir to release anything stuck on the bottom of the pan until the wine evaporates by half.
- Then add the broth and butter, simmer for about 10 minutes to build flavor and cook the chicken to an internal temperature of 160 degrees using a thermometer.
- In a bowl, whisk together the flour with an equal amount of water or more if needed to a smooth paste.
- Slowly add the flour mixture to the simmering sauce a little at a time, until it reaches a thick smooth consistency.
- Serve with bread, garnish with basil.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 226kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 15mgSodium: 998mgPotassium: 100mgFiber: 3gSugar: 2gVitamin A: 315IUVitamin C: 6mgCalcium: 56mgIron: 1mg
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