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Mediterranean Lemon Chicken
1 (1 1/2-pound) package PERDUE® Fresh FIT ‘N EASY® Skinless & Boneless Chicken Breasts
Salt and pepper
1 tablespoon olive oil
2 fennel bulbs, sliced thin
1 tablespoon minced garlic
1 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon grated lemon peel (yellow part only)
2 cups grape tomatoes, halved
2 teaspoons capers
Cooked angel-hair pasta or basmati rice (optional)

Season chicken with salt and pepper. Heat olive oil in a large pan until hot but not smoking and sauté chicken on medium heat for 3-4 minutes. Turn and sauté 4-5 additional minutes. Remove chicken and set aside.

Add fennel and garlic to pan and cook on medium-low heat, stirring occasionally for 5 minutes or until fennel is translucent. Add chicken broth and bring to a boil. Reduce heat and add lemon juice, sugar, lemon peel, tomatoes and capers. Simmer for 5 minutes, returning chicken to the pan for the last minute. To serve, divide chicken among 4 plates and top with sauce. Serve with angel-hair pasta or rice, if desired.
Ready in: 40 minutes
Serves: 4

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