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Jim Coleman Recipes

Chicken Tuscanese

For this recipe you will need:

  • 1/3 - 1/2 cup flour
  • 1/3 cup fennel seeds
  • Dash each of salt and pepper
  • 4 boneless skinless chicken breast halves, rinsed and dried
  • 3 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 2 fennel bulbs
  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 14 oz. chicken broth
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 cup julienned sun-dried tomatoes

Combine flour, fennel seeds, salt and pepper. Press chicken breasts firmly into fennel seed-flour mixture to coat all sides.

In large skillet or saucepot over medium-high heat, heat 3 tablespoons olive oil. Add garlic, cook and stir 1 minute. Add chicken breasts; cook over medium heat until almost done, about 6 minutes each side.

Move chicken to heatproof platter, cover loosely with foil and keep warm in 250°F oven.

Cut green tops from fennel bulbs and reserve for garnish or for salads. Cut bulbs length-wise into quarters, cut off bases and core. Slice thinly.

Wipe skillet with paper towels. Add 2 tablespoons olive oil to the skillet. Add fennel and onion. Cook and stir over medium-high heat until just tender, about 3 to 5 minutes. Add chicken broth, wine, lemon juice, basil and tomatoes. Simmer 5 minutes.

Lift fennel and onion out with slotted spoon and keep warm with chicken breasts. Heat liquid in skillet to boiling; boil until reduced by half, about 5 minutes. Arrange chicken breasts and fennel and onion mixture on serving platter and pour sauce over. Garnish with additional basil and fennel leaves.



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