Pan fried chicken with fennel and rosemary
2
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Juicy rosemary-scented chicken with sweet roasted fennel and a white wine sauce. Yum!
Ingredients
Fennel
4 small, cut into 1cm thick slices
Fresh rosemary
1 tbs, sprigs
Skinless chicken breast
500 g, (buy 2x 250g), fat trimmed, cut in half horizontally
Dry-style white wine
¼ cup(s), (60ml)
Chicken stock
¼ cup(s), (60ml)
Olive oil
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Lightly spray a large baking tray with oil. Arrange fennel in a single layer. Scatter with half the rosemary. Season with salt and pepper and lightly spray with oil. Bake for 25 minutes.
2
Meanwhile, heat oil in a large frying pan over medium-high heat. Season chicken with salt and pepper and remaining rosemary. Cook chicken for 3 minutes each side or until browned and cooked through. Set aside and cover to keep warm.
3
Add wine to pan. Cook, stirring, for 1 minute or until nearly evaporated. Add stock and cook for a further 3 minutes or until sauce is reduced down to 2 tablespoons.
4
Serve chicken and fennel drizzled with the sauce.
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