CHICKEN MILANESE WITH TOMATO AND FENNEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.
- Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.
- On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.
- In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.
- For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.
- Transfer the chicken to a serving platter and spoon the sauce over the top before serving.
ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO
Steps:
- For Fennel-mustard butter:
- Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
- For Chicken:
- Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
- Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.
CHICKEN WITH LEMON AND FENNEL SEEDS
Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
- Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
- Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.
Nutrition Facts : Calories 230.3, Fat 5.5, SaturatedFat 1, Cholesterol 98.7, Sodium 402.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 39.4
CHICKEN, FENNEL AND TOMATO RAGOUT
Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.
Provided by justcallmetoni
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
- Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
- Heat the oil in a large non-stick skillet, add the chicken, then fry quickly until lightly opaque and browned for about 2 minutes. (Note the chicken will not be cooked through.) Add the fennel, onions and garlic, then stir briefly until the fennel has a bit of color - as much from cooking as from taking on the spices from the chicken bites.
- Add in the potatoes, diced roasted tomatoes, broth and a tomato paste, and bring to the boil. Cover and simmer for 15 20 minutes until the potatoes are tender to the fork but not breaking apart.
- Stir in the roasted peppers and heat through.
- Roughly chop the reserved fennel fronds, about 1 tablespoon or so, then sprinkle over the ragout. Serve in shallow bowls or plates with high lips along with crusty bread for mopping up the juices.
FENNEL-DUSTED CHICKEN WITH BROWN BUTTER AND CAPERS
Provided by Paul Grimes
Categories Chicken Quick & Easy Dinner Pan-Fry Capers Butter Orange Juice Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Stir together fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pat chicken dry, then sprinkle both sides with fennel mixture.
- Heat 2 tablespoons butter with oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook 2 cutlets, turning once, until just cooked through, 4 to 5 minutes total. Transfer to a plate and cover loosely. Add remaining 2 cutlets to skillet and cook, then transfer to plate. (Butter will brown as chicken cooks.)
- Add capers and orange juice to skillet along with any meat juices from plate and bring to a boil, scraping up brown bits. Remove from heat and swirl in remaining 2 tablespoons butter. Pour over chicken.
FENNEL AND MUSTARD SEED CHICKEN
A delicious and exotic flavored chicken; it will entice your taste buds.
Provided by Vera
Categories Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle chicken with salt and pepper to taste. Grind the fennel and mustard seeds in a clean coffee grinder. Sprinkle freshly ground spices over chicken pieces.
- In a large frying pan, heat olive oil over medium heat. Cook garlic in the olive oil, stirring frequently. Once the garlic begins to brown, place the chicken in the pan. Increase heat to high, and quickly brown both sides. Reduce heat, and cover. Cook chicken until juices run clear and meat is tender.
Nutrition Facts : Calories 377 calories, Carbohydrate 2.2 g, Cholesterol 126.6 mg, Fat 19.5 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 4.3 g, Sodium 399.5 mg, Sugar 0.2 g
More about "fennel and mustard seed chicken recipes"
CHICKEN WITH MUSTARD-FENNEL CRUST - RECIPE
From finecooking.com
Estimated Reading Time 2 mins
ITALIAN ROAST CHICKEN WITH FENNEL | RECIPE - RACHAEL …
From rachaelrayshow.com
ROAST CHICKEN WITH FENNEL, MARMALADE AND MUSTARD - THE …
From irishtimes.com
ONE PAN MEAL: ROASTED CHICKEN WITH FENNEL - FOOD …
From foodrepublic.com
CHICKEN AND FENNEL RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY - FOOD & WINE
From foodandwine.com
FENNEL SEED CHICKEN - THERESCIPES.INFO - THERECIPES
From therecipes.info
CHICKEN BREAST WITH FENNEL AND COARSE MUSTARD RECIPE - EAT …
From eatsmarter.com
MUSTARD AND FENNEL MARINATED CHICKEN | BAKED POTATO OVEN, …
From pinterest.com
FENNEL AND MUSTARD SEED CHICKEN GOOD RECIPES - MELISSA FOOD
From recipesmelissafood.blogspot.com
10 BEST FENNEL SEED CHICKEN RECIPES | YUMMLY
From yummly.com
10 BEST FENNEL SEED CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
1000 CHICKEN RECIPES: FENNEL AND MUSTARD SEED CHICKEN
From 1000chickenrecipes.blogspot.com
CHICKEN WITH LEMON AND FENNEL SEEDS FOOD- WIKIFOODHUB
From wikifoodhub.com
FENNEL AND MUSTARD SEED CHICKEN BEST FAMILY RECIPES
From accardomengmeng.blogspot.com
ROASTED LEMON & FENNEL CHICKEN THIGHS - A SAUCY KITCHEN
From asaucykitchen.com
PAN-SEARED CHICKEN BREAST WITH MUSTARD SEED RELISH
From feastingathome.com
CHICKEN SIMMERED WITH TOMATO AND FENNEL - FOOD NETWORK CANADA
From foodnetwork.ca
FROM ROOT TO SEED: MUSTARD, FENNEL AND CILANTRO
From ediblenortheastflorida.ediblecommunities.com
SHEET-PAN CHICKEN THIGHS WITH POTATOES, FENNEL, AND MUSTARD …
From seriouseats.com
CHICKEN SAUSAGE WITH FENNEL RECIPE | MYRECIPES
From myrecipes.com
ACHARI CHICKEN - COOKING CIRCLE
From cookingcircle.com
ROAST CHICKEN WITH FENNEL AND MUSTARD RECIPE - IFOOD.TV
From ifood.tv
BRAISED CHICKEN WITH MUSTARD, FENNEL & TOMATOES - MCCORMICK
From mccormick.com
ROASTED CHICKEN OTTOLENGHI STYLE WITH FENNEL AND CLEMENTINES
From perfectlyprovence.co
CRISPY CHICKEN WITH FENNEL SALAD | CANADIAN LIVING
From canadianliving.com
FENNEL AND MUSTARD SEED CHICKEN BEST FAMILY RECIPES
From wenlong1986.blogspot.com
ACHARI CHICKEN - CC IT - COOKINGCIRCLE.COM
From cookingcircle.com
ROASTED CHICKEN WITH FENNEL AND TOMATOES - COUNTRY LIVING
From countryliving.com
10 BEST SEED MUSTARD CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN AND FENNEL PIES RECIPE | COLES
From coles.com.au
SESAME CHICKEN WITH FENNEL AND ORANGE SALAD - CANADIAN LIVING
From canadianliving.com
ROASTED CHICKEN SANDWICH WITH FENNEL MUSTARD
From kitchenkonfidence.com
ACHARI CHICKEN - CC FR - COOKINGCIRCLE.COM
From cookingcircle.com
10CHICKENS SPORT SAUSAGE WITH FENNEL AND MUSTARD SEED
From 10chickenstomaine.com
CHICKEN BREAST AND FENNEL SEED RECIPES (76) - SUPERCOOK
From supercook.com
10 BEST FENNEL SEED CHICKEN RECIPES | YUMMLY
From yummly.co.uk
CHICKEN THIGHS WITH MUSTARD SEEDS | COOKING TECHNIQUES
From greatchefs.com
You'll also love