Chicken With Ham, Fennel And Orange Recipe - Cooking Index
Chicken With Ham, Fennel And Orange Recipe - Cooking Index
For a casual supper, broil rounds of prepared polenta roll, and toss romaine lettuce with oil and vinegar; end with cheesecake. For a special dinner, have broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut dacquoise or other fancy cake from the bakery for a great dessert.
Type: Chicken, Poultry| 2 | Boneless skinless chicken breast halves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 2/3 cup | 97g / 3.4oz | Diced smoked ham |
| 1/2 cup | 73g / 2.6oz | Fresh fennel bulb - diced (small) |
| 1/2 cup | 118ml | Canned low-salt chicken broth |
| 1/2 cup | 118ml | Dry Sherry |
| 2 | Garlic cloves - minced | |
| 2 teaspoons | 10ml | Grated orange peel |
Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Saute until brown, about 3 minutes per side; transfer to plate.
Add 1 tablespoon oil, ham and fennel to skillet and saute until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, December 1999
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