Friday, August 9, 2013

Chicken with Italian Sweet-Sour Fennel

Prep / Total :30 minutes        Makes 4 serving (serving size : 1 cutlet & 1/3 cup fennel mixture)

Experiment with fennel—a great source of vitamins and minerals—for a fun new flavor that pairs well with chicken.

1            small fennel bulb with stalks
2            teaspoons extra-virgin olive oil
4            (4-ounce) chicken cutlets
1/2         teaspoon kosher salt, divided
1/2         teaspoon dried rosemary, crushed
1/4         teaspoon freshly ground black pepper 
1/4         cup dry white wine 
3/4         cup fat-free, lower-sodium chicken broth 
1/4         cup raisins
2            teaspoons red wine vinegar
1            tablespoon pine nuts, toasted

1.      Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
2.      Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.


  1. I'm almost embarrassed to say that the only way I ever eat fennel is roasted. But oh is it good!!! I can see how the fennel would combine well with the chicken, Nee. The wine is a nice touch too.

    I may have to "experiment" with this dish myself one day.

    Thank you so much for sharing...

  2. How yummy! We LOVE fennel!

    Thank you for becoming a follower of my blog.

  3. Hi Louise ,
    You will love this dish ...the fennel give the chicken a kick . You can also use pork instead off chicken .

    Love to sheare ... thank you :).

  4. Hi Nellie ,
    We love fennel... my kids favorite way to eat it is roasted .
    I also thank you for becoming a follower of my blog .


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