Jim Coleman Recipes
For this recipe you will need:
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.