Chicken With Fennel Cream Sauce And Penne Recipes

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE

Steps:

• Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
• In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS

Steps:

• Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
• Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
• Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
• To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

CHICKEN BREASTS WITH FENNEL SAUCE

Steps:

• If the chicken breast halves are connected, separate and trim membrane or fat. Salt and pepper.
• Trim the fennel and save 4 green leaves for chopping, leaving only the white bulb at the bottom. Cut the bulb into 1/4-inch cubes. There should be about 1 1/2 cups.
• Heat the oil in a nonstick skillet over medium-high heat. Add the chicken breasts and cook until lightly browned, about 3 minutes. Add the shallots.
• Turn the chicken breasts and scatter the fennel around them. Continue cooking, shaking the skillet and redistributing the fennel, until it is cooked evenly. Cook about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco sauce. Cover tightly and cook over medium heat for 10 minutes. Turn the pieces occasionally.
• Transfer the chicken to a warm platter, cover with foil and keep warm.
• With a slotted spoon, remove about 1/2 cup of the fennel cubes. Remove the bay leaf and thyme sprig. Pour the remaining fennel mixture into a blender or food processor. Add the butter and blend to a very fine puree. Pour the mixture into a saucepan, season with salt and pepper as needed. Add any liquid that may have accumulated around the chicken. Add the reserved fennel cubes and the chopped fennel leaves. Bring to a simmer and spoon the sauce over the chicken breasts. Serve immediately.