You may also like
Categories:
fennel bulbshalved mushrooms flat leaf parsley leaves chives lemon juice extra-virgin olive oil kosher salt chicken breast halves fennel seeds Parmesan cheese
Viewed: 9 - Published at: 6 years agoIngredients
- 2 fennel bulbshalved, cored and sliced paper thin crosswise, feathery tops finely chopped
- 1/2 pound cremini mushrooms, sliced paper thin lengthwise
- 1/2 cup (tightly packed) flat-leaf parsley leaves
- 2 tablespoons snipped chives
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 medium boneless chicken breast halves
- 1 tablespoon fennel seeds, coarsely ground
- 1 cup shaved Parmesan cheese (from a 2-ounce chunk)
Method
- In a large bowl, toss the fennel with the mushrooms, parsley, chives, lemon juice and 3 tablespoons of the olive oil.
- Season with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a large cast-iron skillet.
- Season the chicken on both sides with the fennel seeds and salt and pepper and add to the skillet, skin side down.
- Cook over moderate heat, turning once, until golden, crisp and cooked through, about 15 minutes.
- Transfer the chicken to plates and mound the fennel salad alongside.
- Scatter the Parmesan shavings over the salad and serve immediately.
