Ingredients
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2 tbsp butter
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2 tbsp oil
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2 garlic cloves, peeled and smashed
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½ tsp chili flakes
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salt and pepper
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1 medium bulb fennel, halved and cut into wedges
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4 chicken breasts, cut into halves or thirds (or boneless, skinless chicken thighs)
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½ c chicken broth
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1 428ml can diced tomatoes (use the juice also)
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½ c cream
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½ c sliced fresh basil
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fennel fronds for garnish
Directions
In a large skillet melt the butter and oil. Add the fennel, season with salt and pepper and cook for about 5 minutes until golden brown. Flip over, add the chili flakes and garlic and cook for another 4 minutes. Remove from the pan.
Season the chicken with salt and pepper, place in the skillet and cook for about 7-8 minutes. Turn over and cook for another 7-8 minutes. Remove from the pan.
Add the broth to the pan, simmer 2-3 minutes. Add the tomatoes and chicken. Cover the pan and cook for about 15 minutes, flip the chicken over halfway through.
Arrange the fennel around the chicken, cover and cook for another 10-15 minutes or until the chicken is cooked through. (165°F when checked with a thermometer)
Remove the chicken to a plate, add the cream to the fennel and cook for 4 minutes. Pour the sauce into a deep serving dish, top with the chicken. Garnish with the fennel fronds.
Recipe Note
I used 35% whipping cream in this recipe but you can use half and half or just milk if you prefer.
