Chicken escalopes with braised fennel

Chicken escalopes with braised fennel


Serves 4


  • 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)


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.

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Serving Suggestions


  • 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.

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