Chicken Breasts With Fennel Sauce

Name: Chicken Breasts With Fennel Sauce
Total time: 35 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds; Salt and freshly ground white pepper to taste; 1 head fennel, about 3/4 pound; 2 tablespoons olive oil; 4 tablespoons finely chopped shallots; 1/4 cup dry white wine; 1/4 cup fresh or canned chicken broth; 1 bay leaf; 2 sprigs fresh thyme or 1/2 teaspoon dried; Dash Tabasco sauce; 2 tablespoons butter; 4 fennel leaves, finely chopped

By Pierre Franey

Total Time: 35 minutes
Rating: 4(24)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4skinless, boneless chicken breast halves, about 1¼ pounds
Salt and freshly ground white pepper to taste
1head fennel, about ¾ pound
2tablespoons olive oil
4tablespoons finely chopped shallots
¼cup dry white wine
¼cup fresh or canned chicken broth
1bay leaf
2sprigs fresh thyme or ½ teaspoon dried
Dash Tabasco sauce
2tablespoons butter
4fennel leaves, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
If the chicken breast halves are connected, separate and trim membrane or fat. Salt and pepper.
Step 2
Trim the fennel and save 4 green leaves for chopping, leaving only the white bulb at the bottom. Cut the bulb into ¼-inch cubes. There should be about 1½ cups.
Step 3
Heat the oil in a nonstick skillet over medium-high heat. Add the chicken breasts and cook until lightly browned, about 3 minutes. Add the shallots.
Step 4
Turn the chicken breasts and scatter the fennel around them. Continue cooking, shaking the skillet and redistributing the fennel, until it is cooked evenly. Cook about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco sauce. Cover tightly and cook over medium heat for 10 minutes. Turn the pieces occasionally.
Step 5
Transfer the chicken to a warm platter, cover with foil and keep warm.
Step 6
With a slotted spoon, remove about ½ cup of the fennel cubes. Remove the bay leaf and thyme sprig. Pour the remaining fennel mixture into a blender or food processor. Add the butter and blend to a very fine puree. Pour the mixture into a saucepan, season with salt and pepper as needed. Add any liquid that may have accumulated around the chicken. Add the reserved fennel cubes and the chopped fennel leaves. Bring to a simmer and spoon the sauce over the chicken breasts. Serve immediately.