Chicken with Lemon & Fennel Seeds

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

Servings: 4

1 tablespoon olive oil
4 (6-oz) skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons dry white wine (or use chicken broth)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice

1 teaspoon fennel seeds
1 garlic clove, crushed

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 Information: Calories: 212; Protein: 35.1g; Fat: 7.2g; Carbohydrates: 1.7g.

Did you know!
Saunf or fennel seeds are used as a spice and an after-dinner mint in India and Pakistan.

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