Ingredients
3 chicken breast fillet
1 tbsp olive oil
2 bulb fennel
2 sprig fresh rosemary
½ cup dry white wine
½ cup chicken stock
liquid
baby spinach
to serve
Equipment
- 1 cutting board
- 1 knife
- 1 large saute pan or frypan with a lid
Instructions
- Cut chicken into escalopes by placing on a board and pressing down with your hand. Keeping the knife parallel to the board, slice chicken.
- Heat oil in a large saute pan or frypan with a lid. Season chicken well and brown for 1-2 minutes each side. Remove to a plate.
- Add fennel and rosemary to pan and stir for 1 minute. Add wine and stock, cover with a lid and cook for a further 3-4 minutes until fennel is tender.
- Return chicken to pan and cook for a further 2-3 minutes. Serve fennel and chicken on a bed of spinach leaves.
Notes
Tip
Serve with a green salad and crusty bread.
Tip
If chicken breasts are extra large, you could bash the pieces out between two pieces of baking paper to make them thinner.
