Pan-Seared Chicken Breasts with Braised Fennel, Olives, and Orange

Name: Pan-Seared Chicken Breasts with Braised Fennel, Olives, and Orange
Ingredients: 4 (6- to 8-ounce) boneless, skinless, chicken breasts, trimmed; , Salt and pepper; 1/4 teaspoon, cayenne pepper; 1/4 cup, extra-virgin olive oil, plus extra for drizzling; 3 , fennel bulbs, stalks discarded, bulbs halved, cored, and cut into ½-inch-thick wedges; 4 , shallots, sliced into ½-inch-thick rings; 3 , garlic cloves, minced; 3 , (2-inch) strips orange zest plus ¼ cup juice; 1/2 cup, water; 1/3 cup, pitted kalamata olives sliced into ¼-inch-thick rounds; 2 tablespoons, chopped fresh parsley

Main Courses
Chicken
Weeknight

Appears in Cook's Country February/March 2019

This elegant dish proves that it doesn’t have to take a lot of work or time to achieve complex French-inspired flavor.

SERVES 4

TIME 30 minutes

Pan-Seared Chicken Breasts with Braised Fennel, Olives, and Orange

Why This Recipe Works

This is a members' feature.