Recipe: Pan Seared Chicken Breast with Charred Lemon and Fennel
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Charred lemon and fennel compliment our Boneless Skinless Chicken Breast, a classic choice for any lunch or dinner. Serves - 4 .
Chicken Breasts, thawed2.5 lbs.Qty 2.5 lbs.$12.45
Small Fennel Bulbs, top trimmed and cut in half or quartersQty 2
Lemons, one cut in 5 slicesQty 2
Fresh Dill, for garnish
Light Olive Oil
Butcher’s Salt & Pepper1 bottleQty To Taste$3.98
- Using a mallet, pound chicken breasts to a thickness of 2/3”.
- 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.
- 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 .