Fennel and Chicken Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Clean the chicken breast fillet, cut lengthways once, season with salt and pepper. Halve the fennel, cut out the stalk and cut into fine slices. Cut the zucchini into sticks about 5 cm long. Halve the onion and cut into strips. Wash and quarter the cherry tomatoes. Chop the parsley.
- Fry the chicken breast in hot olive oil until golden brown on both sides, remove and drain on kitchen paper. Fry the onions in the remaining frying fat until golden, adding the rosemary sprig. Add the fennel and zucchini and sauté briefly. Deglaze with the chicken stock and stir in the crème légère. Season with salt, pepper, sugar, nutmeg and Vegeta. If you don`t have any Vegeta in the house, you can use instant chicken or vegetable broth if necessary, but you should dose it carefully.
- Stew on low heat for about 10-15 minutes until the fennel is cooked through but still firm to the bite.
- Cut the chicken breasts diagonally into slices and fold in with the parsley and the quartered cherry tomatoes. Cover and let stand for another 5 minutes without heat. Remove the rosemary sprig before serving.
- It goes well with pasta or baguettes.
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