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Fennel Crusted Chicken Breasts
Pan fried boneless skinless chicken breasts seasoned with ground fennel seeds and black peppercorns.
servings: 2
total time: 20 minutes
recipe by: Frankie
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 1/2 tsp kosher salt
- 2 TBSP olive oil
- 1 TBSP fresh lemon juice
- 2 TBSP water
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Directions
- Butterfly or pound the chicken breasts into 4 equal size pieces each about 1/2-inch thick.
- Add the fennel seeds, peppercorn, and salt to a mortar & pestle (or spice grinder) and grind into a powder. Spread the spice powder out evenly in a shallow dish or pie plate.
- Lay the chicken breasts in the spice mixture and press to help the spices adhere then flip the chicken and press again to coat the chicken evenly in the spices.
- Heat the oil in a large saute pan over medium-high heat.
- When the oil is hot lay the chicken in the pan and cook for 3 minutes then flip the chicken and cook 4 more minutes or until chicken is cooked through.
- Transfer the chicken to a plate and set aside.
- Keep the pan over medium-high heat and add the lemon juice and water. Use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits then pour the liquid in the pan over the chicken.
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