Summary

Ingredients

• 4 small chicken breast fillet (s)
• 3 tuber / s fennel, depending on size
• 1 tablespoon fennel seeds
• 2 glasses white wine, dry or semi-dry
• 2 glasses vegetable broth or chicken broth, also instant
• 6 leaves sage
• 1 tablespoon crème fraîche
• salt
• pepper
• Chili powder, or cayenne pepper
• Butter and oil for frying

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Instructions

1. Heat some butter and oil in a pan (with a lid). Wash the fennel, cut out the stalk and cut into strips. Now sauté briefly in the pan. Add the chicken breast, fry briefly on both sides and then deglaze with white wine and stock. Add the sage leaves and fennel seeds and simmer with the lid closed for about 15-20 minutes. When the chicken breasts are done and the fennel still has a bit of bite, the sauce can be seasoned to taste and refined with crème fraîche.
2. It also tastes very tasty if you add a tablespoon of herbal cream cheese to make the sauce a little thicker.
3. Tastes pure as a food combining dish or with fresh baguette.