Fennel and Chicken Pan

Summary

Ingredients

• 300 g chicken breast fillet (s)
• 1 tuber fennel, large
• 1 small zucchini
• 1 onion (s)
• 4 cherry tomato (s)
• 125 ml chicken broth
• 200 g crème léère
• 1 sprig rosemary
• 0.5 ½ bunch parsley, smooth
• 0.5 teaspoon ½ soup seasoning (Vegeta)
• salt
• pepper
• nutmeg
• 1 pinch (s) sugar
• olive oil

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Instructions

1. Clean the chicken breast and cut lengthways, then season with salt and pepper. Halve the fennel, cut out the stalk, and slice thinly. Cut the zucchini into 5 cm sticks. Halve the onion and cut into strips. Wash and quarter the cherry tomatoes. Chop the parsley.
2. Heat olive oil in a large pan over medium-high heat. Fry the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and set aside on kitchen paper.
3. In the same pan, fry the onions with the rosemary sprig over medium heat until golden, about 3 minutes.
4. Add the fennel and zucchini, and sauté for 2 minutes.
5. Pour in the chicken stock and stir in the crème légère. Season with salt, pepper, a pinch of sugar, nutmeg, and Vegeta (if you don't have Vegeta, use instant chicken or vegetable broth instead, but dose carefully).
6. Reduce heat to low and simmer for 10-15 minutes until the fennel is tender but still firm to the bite.
7. Cut the chicken breasts diagonally into slices and fold in with the parsley and quartered cherry tomatoes.
8. Cover and let stand for 5 minutes off heat. Remove the rosemary sprig before serving.
9. Serve with pasta or baguettes.