Recipe:Pan Seared Chicken Breastwith Charred Lemon and Fennel
- 30 minutes
Serves 4 - 8.
Ingredients
-
Boneless Skinless Chicken Breast, thawed & pounded to 2/3 inches thick
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Small Fennel Bulbs, tops trimmed and cut in quarters
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Lemons, one cut in slices
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Fresh Dill, for garnish
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Light Olive Oil
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Butcher’s Salt & Pepper
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Cooking
Instructions
- Heat olive oil in a 10” frying pan over medium heat. Add chicken breasts, fennel bulbs and lemon slices. Sauté on both sides until golden.
- Squeeze lemon juice over the chicken and fennel. Season with WFF Butcher’s Salt & Pepper.
- Lower the temperature to medium. Cook until internal temperature of chicken reaches 165 F.* Sprinkle with fresh dill sprigs and serve. *USDA recommends cooking poultry to a minimum internal temperature of 165°F