Chicken escalopes with braised fennel

Serves:

Serves 4

Ingredients

• 3 chicken breast fillet
• 1 tbs olive oil
• 2 fennel bulb
• 2 sprig fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup chicken stock (liquid)
• baby spinach (*to serve)

Method

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.

Find more chicken recipes:

• Apricot chicken with parsley
• Asian chicken noodles
• Caramelized apple and cheese-stuffed chicken breasts
• Chicken fried rice
• Cheat's chicken biryani
• Chicken and cheese pasta bake
• Chicken and pumpkin risotto
• Chicken and sugar snap stir fry
• Chicken and vegetable pie
• Chicken bacon and mushroom fettucine
• Chicken balls
• Chicken risotto
• Chicken satay skewers
• Crispy chicken thighs with rosemary and potatoes
• Easy chicken casserole
• Easy Chinese lemon chicken

Serving Suggestions

Note

• Serve with a green salad and crusty bread.
• If chicken breasts are extra large, you could bash the pieces out between two pieces of baking paper to make them thinner.
• This recipe was created by Greer Worsley for Kidspot.