Recipe:Pan Seared Chicken Breastwith Charred Lemon and Fennel
- 30 minutes
Serves 4 - 8.
- 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