Sauté of Chicken with Fennel and Apples

Cuisinart original

Serve with the mashed version of Souffléd Chevre & Green Onion Potatoes, or your favorite mashed potatoes.


Makes 4 servings


2 cloves garlic, minced 2 tablespoons chopped Italian parsley 1 large fennel bulb, 1¼ to 1½ pounds, trimmed to fit large feed tube 1 large golden delicious apple, about ½ pound, cored and halved 4 boneless, skinless chicken breast halves, about 5 ounces each ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 2 teaspoons herbs de Provence ½ cup chicken stock

Nutritional information

Calories 264 (27% from fat) · carb 18g · protein 32g · fat 8g · sat fat 1g · chol 79mg · sod 668mg · calc 90mg · fiber 2g


In a Cuisinart® Food Processor fitted the metal blade, process the parsley for 10 seconds to chop; remove and reserve. With the machine running, drop the garlic through the feed tube and process 10 seconds to chop; remove and reserve. Insert the 8 mm slicing disc, use medium pressure to slice the fennel and apples. Remove and reserve. Place the chicken between two sheets of plastic wrap, use a flat meat pounder to pound to an even thickness of ½ - inch. Season the chicken with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. In a Cuisinart® MultiClad 5-½ quart sauté pan, heat one tablespoon of the oil over medium high heat. Add the fennel, apples, herbs and the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper; cook for 10 - 12 minutes, stirring now and then until the fennel and apples are tender and golden brown. Transfer to a dish, cover loosely with foil. With the sauté pan still over medium high heat, add the remaining olive oil and heat. Add the chicken to the pan "skin side down" and sprinkle with the remaining herbs. Cook for about 5 minutes, stir in the garlic, turn and cook for 3 - 4 minutes longer. Remove the chicken from the pan and keep warm with the fennel and apples. Add the chicken stock to the pan, cook for 1 minute to reduce by half. Return the chicken, fennel and apples, and any accumulated juices to the pan, bring to a simmer. Cover and remove from the heat, let sit for 5 minutes to steam. Sprinkle with the reserved parsley and serve hot.