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Ingredients Jump to Instructions ↓

  1. 1 teaspoon paprika

  2. 1 teaspoon salt

  3. 3/4 teaspoon freshly ground black pepper

  4. 1/2 teaspoon fennel seed, crushed

  5. 1/2 teaspoon dried thyme, crushed

  6. 1/4 teaspoon celery seed, crushed

  7. 1/8 to 1/4 teaspoon ground red pepper

  8. 2 garlic cloves, finely minced Chicken and Fennel:

  9. 2 fennel bulbs

  10. 6 skinless, boneless chicken breast halves

  11. 2 tablespoons olive oil - divided use

  12. 1 medium red onion, coarsely chopped

  13. 4 large carrots, coarsely shredded

  14. 1 cup chicken broth

  15. 1/2 cup half-and-half

  16. 1 tablespoon anise liqueur

  17. Couscous with Butter and Parsley or hot cooked long-grained rice

Instructions Jump to Ingredients ↑

  1. For Seasoning Mix: Combine all ingredients, mixing well.

  2. For Chicken and Fennel: Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.

  3. Sprinkle 1 tablespoon of the Seasoning Mix evenly over chicken.

  4. Saute chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut each breast into slices; set aside and keep warm.

  5. Add remaining 1 tablespoon oil to the skillet and saute fennel, onion, and carrot over medium heat for 4 to 5 minutes or until fennel begins to soften.

  6. Stir in chicken broth and remaining Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes.

  7. Stir in half-and-half and, if desired, liqueur. Return chicken to pan; and cook for 2 to 3 minutes or until heated through.

  8. Serve over the couscous or rice, as desired.

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