Cooking
Instructions

1. Using a mallet, pound chicken breasts to a thickness of 2/3”.
2. Heat olive oil in a 10” frying pan over medium heat, sear the chicken breasts on one side until golden color. Turn to other side, continue searing, add fennel and lemon slices. Sautée on both sides until golden.
3. Squeeze lemon juice from remaining lemon over the chicken and fennel, and season with salt and pepper. Add fresh dill as garnish and serve.
   *USDA recommends cooking poultry to a minimum internal temperature of 165°F .