Pan Seared Chicken Breast with Charred Lemon and Fennel
Pan Seared Chicken Breast with Charred Lemon and Fennel
INGREDIENTS
Small Fennel Bulbs, trimmed and cut into quarters 2 bulbs
Lemons, sliced 2 lemons
Fresh Dill, for garnish as needed
Olive Oil as needed
Sea Salt as needed
Black Pepper, freshly ground as needed
LET'S GET COOKING!
Using a mallet, pound chicken breasts to a thickness of 2/3”.
Heat olive oil in a frying pan over medium heat, sear the chicken breasts on one side until golden color. Turn to the other side, continue searing, add fennel and lemon slices. Sauté on both sides until golden.
Squeeze lemon juice from the remaining lemon over the chicken and fennel, and season with salt and pepper. Add fresh dill as garnish and serve.