CHICKEN IN FENNEL SAUCE
4 Chicken breasts, boneless and skinless
Salt and Pepper to taste
3 Fennel bulbs, cut into quarters
1 Tbs Olive oil
3 Tbs Shallots, finely chopped
3 Tomatoes, cut into quarters
1 Cup Vegetable stock
2 Tbs Dill
1 tsp Coriander seeds
For Chicken
Season to taste, and either grill or sauté chicken to your liking.
For Sauce:
Steam the fennel for 5 minutes until slightly tender. In a separate sauté pan, heat the oil at medium high heat. Add the shallots and cook until soft. About 1 minute. Add the tomatoes, fennel, and vegetable stock. Reduce heat and cook for about 10 minutes.
Remove from heat and stir in dill and coriander.
To serve:
Top each chicken breast with about one quarter of the fennel sauce. Bon Apetit!
Servings: 4
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