Chicken with Fennel Red Pepper and Rice
1 lb Boneless chicken cutlets * Salt and pepper to taste 1 ts Droed thyme 2 tb Olive oil 1 Large bulb fennel 1 Large red pepper 1 c Long grain rice 1 3/4 c Chicken broth 2 tb Olive...
Ingredients
- 1lbboneless chicken cutlets *
- 2tbsp olive oil
- 1large bulb fennel
- 1large red pepper
- 1cup long grain rice
- 13/4 c chicken broth
- 1cup grated parmeasan cheese
- 1/4cup white wine
Directions
- 1
1 lb Boneless chicken cutlets * Salt and pepper to taste 1 ts Droed thyme 2 tb Olive oil 1 Large bulb fennel 1 Large red pepper 1 c Long gra
- 2
Sprinkle chicken breasts with salt and pepper and pat on thyme
- 3
Heat oil in large skillet and cook cutlets for about 2 minutes on each side
- 4
cover pan and set aside while preparing vegetables and rice
- 5
Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips
- 6
Cut red pepper into 1/4 inch strips
- 7
Place rice,chicken stock and olive oil in a heavy pan and bring to boil
- 8
Lower heat, cover and simmer approx 18 minutes or so without removing cover