My F&W
quick save (...)
Crisp Chicken with Fennel-Mushroom Salad
© Quentin Bacon

Crisp Chicken with Fennel-Mushroom Salad

  • SERVINGS: 4
  • FAST

A mandoline makes the job of thinly slicing the fennel and mushrooms much easier. Inexpensive plastic models are available at most kitchenware stores.

  1. 2 fennel bulbs—halved, cored and sliced paper thin crosswise, feathery tops finely chopped
  2. 1/2 pound cremini mushrooms, sliced paper thin lengthwise
  3. 1/2 cup (tightly packed) flat-leaf parsley leaves
  4. 2 tablespoons snipped chives
  5. 3 tablespoons fresh lemon juice
  6. 1/4 cup extra-virgin olive oil
  7. Kosher salt and freshly ground pepper
  8. 4 medium boneless chicken breast halves
  9. 1 tablespoon fennel seeds, coarsely ground
  10. 1 cup shaved Parmesan cheese (from a 2-ounce chunk)
  1. In a large bowl, toss the fennel with the mushrooms, parsley, chives, lemon juice and 3 tablespoons of the olive oil. Season with salt and pepper.
  2. Heat the remaining 1 tablespoon of oil in a large cast-iron skillet. Season the chicken on both sides with the fennel seeds and salt and pepper and add to the skillet, skin side down. Cook over moderate heat, turning once, until golden, crisp and cooked through, about 15 minutes.
  3. Transfer the chicken to plates and mound the fennel salad alongside. Scatter the Parmesan shavings over the salad and serve immediately.

Suggested Pairing

The mushrooms and fennel in this recipe point to a wine that also has earthy flavors and hints of licorice: Chianti Classico.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.