Chicken with Ham, Fennel and Orange
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 2 tablespoons olive oil
- 2 teaspoons grated orange peel
- 1/2 cup dry sherry
- 2 garlic cloves, minced
- 1/2 cup canned low-salt chicken broth
- 2 skinless boneless chicken breast halves
- Carbohydrate 14 g(5%)
- Cholesterol 80 mg(27%)
- Fat 18 g(28%)
- Fiber 2 g(7%)
- Protein 35 g(70%)
- Saturated Fat 3 g(16%)
- Sodium 755 mg(31%)
- Calories 384
Preparation Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 3 minutes per side; transfer to plate. Add 1 tablespoon oil, ham and fennel to skillet and sauté until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.
Preparation Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 3 minutes per side; transfer to plate. Add 1 tablespoon oil, ham and fennel to skillet and sauté until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.
