Coupled with the delicate flavor of the fennel, and the sweet and sour taste of the tomatoes, this chicken breast recipe is perfect for any evening!
Preparation:
20mins
Cooking:
35mins
Total:
55mins
Serves:
6
Ingredients
3tbspolive oil
3chicken breastboneless & skinless
1 ½cupstomatoesdiced
1fennel bulbsliced into ½-inch pieces
2tbspgarlicminced
¼tspdill weedfinely chopped
1tspchili flakes
2tbsplemon juice
1tbspparsleyminced
⅓cupblack olivespitted
⅛tspsalt
⅛tsppepper
parmesanfor garnish
Instructions
Heat olive oil in a large cast-iron skillet over medium-high heat. Pan-sear the chicken breasts and season with salt and pepper. Sear for about 3 to 5 minutes or until both sides are only lightly browned. Do not overcook, remove, and set aside.
Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
Now add fennel bulbs, tomatoes, and lemon juice. Sweat the vegetables and allow flavors to blend.
Return chicken to the pan and place in a single layer on top of the vegetables. Cover and simmer for 8 to 10 minutes.
Add in the pitted olives and parsley.
Stir and simmer for another 10 to 15 minutes.
Serve over Fusilli pasta or any pasta of your choosing.
Garnish with Parmesan cheese before serving. Bon appetit!
Recipe Notes
To slice the fennel bulbs, first remove the stalks and the roots. Then slice the bulb into half. Thinly slice these crosswise.