Citrus Chicken Breasts with Fennel, Capers, and Pine Nuts

Citrus Chicken Breasts with Fennel, Capers, and Pine Nuts

Yields: 4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 boneless chicken breasts, sliced in half width wise and pounded thin
• 2 heads of fennel, quartered and roughly chopped
• 2 cups reduced sodium chicken stock
• 2 teaspoons capers, rinsed and drained
• Zest of 1 lemon
• 1/2 cup freshly squeezed lemon juice
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 tablespoons raisins
• 2 tablespoon pine nuts

Directions:

1. Place olive oil in a large wide skillet over medium high heat. When butter foams, add chicken breast, and brown for approximately 5 minutes per side, or until slightly golden (turning only once).
2. Stir chicken stock, capers, lemon zest, and lemon juice together in a medium bowl.
3. When chicken is finished browning, remove it from pan. Add fennel, and brown on all sides. Return chicken to the pan and pour stock mixture over the top.
4. Reduce heat to low. Season with salt and pepper to taste. Sprinkle raisins and pine nuts over chicken. Cover, and allow to simmer for 20 minutes, or until sauce has reduced by about three quarters and fennel is tender.
5. To serve, place chicken breasts on platter and spoon sauce over the top.