This dish brings the bright, aromatic flavors of the Mediterranean to your dinner table with minimal fuss. Tender chicken cutlets are pan-seared to golden perfection, then paired with a fresh medley of sliced fennel and red peppers that soften into a sweet, savory medley. The base is fluffy long-grain rice cooked in rich chicken broth, absorbing the herbal notes of thyme and a splash of white wine. It&# 226;ÂÂs a balanced, hearty meal that feels sophisticated yet remains simple enough for a busy weeknight. The combination of texturesâÂÂfrom the crisp-tender vegetables to the soft riceâÂÂcreates a satisfying experience. Serve it family-style for a communal meal that everyone will enjoy.
Chicken W/Fennel, Red Pepper & Rice
Description
This dish brings the bright, aromatic flavors of the Mediterranean to your dinner table with minimal fuss. Tender chicken cutlets are pan-seared to golden perfection, then paired with a fresh medley of sliced fennel and red peppers that soften into a sweet, savory medley. The base is fluffy long-grain rice cooked in rich chicken broth, absorbing the herbal notes of thyme and a splash of white wine. It&# 226;ÂÂs a balanced, hearty meal that feels sophisticated yet remains simple enough for a busy weeknight. The combination of texturesâÂÂfrom the crisp-tender vegetables to the soft riceâÂÂcreates a satisfying experience. Serve it family-style for a communal meal that everyone will enjoy.Ingredients
Directions
-
Pat the boneless, skinless chicken cutlets dry. Season both sides generously with salt, pepper, and dried thyme.
-
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 2 minutes per side, until golden brown and cooked through.
-
Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
-
While the chicken cooks, prepare the vegetables. Trim the fronds from the fennel bulb and discard the tough core. Slice the fennel bulb into thin, 1/4-inch strips.
-
Slice the large red pepper into 1/4-inch strips, removing seeds and membranes.
-
In a heavy-bottomed saucepan, combine the long-grain rice, chicken broth, and 1 tablespoon of olive oil. Bring to a boil over high heat.
-
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for approximately 18 minutes. Do not remove the lid during this time.
-
After 18 minutes, remove the pan from heat. Fluff the rice with a fork and stir in grated Parmesan cheese, salt, and pepper to taste. Keep covered.
-
Return the skillet with the chicken to medium heat. If necessary, add the remaining tablespoon of olive oil. Add the sliced fennel and red pepper to the skillet.
-
Stir-fry the vegetables for about 3 minutes until they begin to soften but still retain a slight crunch.
-
Pour the white wine into the skillet with the vegetables. Cover the skillet and cook for 5 minutes to allow the flavors to meld and the wine to reduce.
-
To serve, place a bed of the Parmesan rice onto each plate. Top with a chicken cutlet and spoon the fennel and red pepper mixture over the chicken.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1022.1kcal
- % Daily Value *
- Total Fat 62.7g97%
- Saturated Fat 22.1g111%
- Cholesterol 246.7mg83%
- Sodium 379.3mg16%
- Total Carbohydrate 37.1g13%
- Dietary Fiber 7.3g30%
- Sugars 2.9g
- Protein 68.0g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
