Chicken with Fennel & Mushrooms

  • Yield: servings


Roasted Fennel Chicken
8-- chicken breasts
1/2cup of flour for dredging
-- salt and pepper to taste
1-- egg
1/4cup of 2% milk
1/4cup light olive oil for sauteing
2-- fennel bulbs (sliced like an onion)
2medium onions sliced
-- portabella mushrooms (small container pre diced)
1/3cup White wine
small bunch of fresh parsley roughly chopped
2tablespoons dried oregano
2tablespoons dried tyme
3tablespoons olive oil
7cloves of garlic (some for mashed potatoes)
Garlic Mashed potatoes
1 1/4pounds red skinned potatoes washed and quarted
2 1/2cups of water
4cloves of roasted garlic
1/4cup of cream cheese
1/4cup of sour cream
1cup of 2 % milk
3sprigs Fresh parsley chopped
-- salt and pepper to taste


Fennel roasted chicken

Beat egg & milk in a small bowl. Place flour on a plate and add salt and pepper. Take chicken breasts and dredge in egg mixture and then lightly dredge in flour. Saute chicken and portabella mushrooms in olive oil until lightly browned on both sides and mushrooms are soft. Add white wine and parsley continue sauteing until wine is cooked off. Place chicken and mushrooms in baking dish and cover. Continue baking in oven until cooked through about 25 to 30 minutes at 400. Meanwhile slice fennel bulb and onions and place on a shallow baking sheet with oregano, tyme and garlic cloves. Pour olive oil over everything and place in oven and roast at 400 for about 30 minutes. When cooked take out and pull about 4 cloves of garlic for mashed potatoes. Place remainder of fennel-onion mixuture on top of chicken and place on top of garlic mashed potatoes in a serving dish and enjoy!

Garlic mashed red skin potatoes

Place cut potatoes in water to cover in a pot. Bring up to boil and boil for about 20-25 mintues until tender. once cooked, drain potatoes well and place back on heat. Add roasted garlic, cream cheese, sour cream, milk, salt and pepper to taste and mash until desired consistency. Add fresh parsley and mix. Serve with chicken on top and enjoy!