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Categories:
raisins apple lemon juice chicken olive oil red wine chicken stock apple juice cornstarch egg noodles butter nutmeg parsley fennel bulb
Viewed: 44 - Published at: 4 years agoIngredients
- 2 tbsp raisins
- 1 None apple, cored and finely diced
- 2 tbsp lemon juice, divided
- 4 None chicken breast fillets (about 1/3 lb each), pocket cut into the center of each
- 2 tbsp olive oil
- 2/3 cup red wine
- 1 cup chicken stock
- 1/2 cup apple juice
- 3 tsp cornstarch, mixed with a little water to a smooth paste
- 1 lb fresh egg noodles
- 3 tbsp butter, divided
- None None Pinch of freshly grated nutmeg
- 6 sprigs fresh flat-leaf parsley, finely chopped
- 1 None large fennel bulb (about 3/4 lb), thinly sliced, green top reserved for garnish
Method
- Preheat the oven to 350°F. In a bowl, mix the raisins, apple and 1 tbsp lemon juice. Season the chicken with salt and black pepper and spoon the raisin mixture into the pocket. Close with toothpicks.
- Heat the oil in a non-stick frying pan and saute the chicken for 5 mins, turning, until browned. Transfer to a roasting pan and roast for 8-10 mins. Add the wine, stock and apple juice to the juices in the frying pan. Bring to a boil and simmer gently for 5 mins. Stir in the cornstarch and season with salt and black pepper, cook until thickened.
- Meanwhile, cook the noodles in boiling salted water according to the package instructions. Drain. Heat 1 tbsp butter in a frying pan and cook the noodles for 5 mins. Season with salt, black pepper and nutmeg and stir in the parsley.
- Heat 2 tbsp butter in a non-stick frying pan and saute the fennel for 3-4 mins, turning. Stir in 1 tbsp lemon juice and season with salt and black pepper.
- Arrange the chicken, noodles and fennel on serving plates. Drizzle with sauce and garnish with fennel greens.
