Spring Chicken with Fennel, Sweet Onion, and Orange Zest

Name: Spring Chicken with Fennel, Sweet Onion, and Orange Zest
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 Chicken Cutlets; 1 Fennel Bulb; 1/2 Sweet Onion; 3 tbsp Fresh Orange Zest; 1 Chopped Dill; 1 Oil; 1 Salt and Pepper; 1 Flour; 3/4 cup chicken broth; 2 tbsp Sour Cream; 3 tbsp Orange Zest

Jkphelan @cook_2850142

New Hope, Pennsylvania

Jkphelan @cook_2850142

New Hope, Pennsylvania

Spring Chicken with Fennel, Sweet Onion, and Orange Zest

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Ingredients

30 mins

2 servings

4Chicken Cutlets
1Fennel Bulb
1/2Sweet Onion
3 tbspFresh Orange Zest
1Chopped Dill
1Oil
1Salt and Pepper
1Flour
3/4 cupchicken broth
2 tbspSour Cream
3 tbspOrange Zest

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Steps

30 mins

1

Coat chicken with flour, salt and pepper. Cook in skillet with oil until golden brown. Remove from skillet.
2

Slice Fennel and Onion. Add to skillet. Stir until translucent. Add Orange Zest.
3

Lower heat to medium low. Pour in chicken broth to deglaze skillet. Stir. Add Sour cream.
4

Return Cutlets to skillet. Coat in sauce.
5

Serve with a light dusting of dill. Enjoy :)