Ingredients
2 medium fennel bulbs (also known as anise)
2 tablespoons olive oil, separated
1 medium onion, thinly sliced
8 ounces white mushrooms, sliced
2 cloves garlic, minced
2 whole chicken breasts, halved, skinned and boned
1 red bell pepper, seeded and coarsely chopped
1/2 cup chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon red wine vinegar
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Trim the top and bottom from the fennel bulbs. Peel off the outside wilted layer. Cut the bulbs in half lengthwise, then cut crosswise into 1/2-inch slices.
Heat 1 tablespoon oil in a large skillet. Add onions and cook very slowly until they just begin to color, about 8 minutes. Add fennel. Continue cooking until onions and fennel are nicely browned but still crunchy, stirring occasionally. Mix in mushrooms and garlic. Cover and simmer 5 minutes. Set aside.
Heat remaining 1 tablespoon oil in a large skillet. Season chicken breasts with salt and pepper. Add to pan and saute for 8 minutes until chicken is browned. Turn over and continue cooking another 4 minutes. Stir in red peppers and cook 4 more minutes. Remove chicken and peppers from pan, cover to keep warm.
To the same skillet, add chicken broth and honey. Cook over medium high heat for 3 minutes stirring to deglaze pan. Pour over fennel mixture. Add chicken and peppers. Stir in vinegar. Cover and heat 5 minutes.
To serve:
Spoon vegetables onto a platter. Top with chicken and red peppers.
Serves: 4
Heat 1 tablespoon oil in a large skillet. Add onions and cook very slowly until they just begin to color, about 8 minutes. Add fennel. Continue cooking until onions and fennel are nicely browned but still crunchy, stirring occasionally. Mix in mushrooms and garlic. Cover and simmer 5 minutes. Set aside.
Heat remaining 1 tablespoon oil in a large skillet. Season chicken breasts with salt and pepper. Add to pan and saute for 8 minutes until chicken is browned. Turn over and continue cooking another 4 minutes. Stir in red peppers and cook 4 more minutes. Remove chicken and peppers from pan, cover to keep warm.
To the same skillet, add chicken broth and honey. Cook over medium high heat for 3 minutes stirring to deglaze pan. Pour over fennel mixture. Add chicken and peppers. Stir in vinegar. Cover and heat 5 minutes.
To serve:
Spoon vegetables onto a platter. Top with chicken and red peppers.
Serves: 4
