Pan-fried chicken with lemon & fennel salad

Pan-fried chicken with lemon & fennel salad

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

My chefs eat this with a plate of chips. Don’t ask me why, but they do. Fennel has a brilliant flavour, and you can eat this salad hot, warm or cold. It makes a great picnic dish too.

Ingredients

Quantity Ingredient
4 chicken breasts, skin on
50ml olive oil
2 fennel bulbs
2 lemons
100ml creme fraiche
50ml cider vinegar
sea salt
freshly ground black pepper
crusty bread, to serve (optional)
green salad leaves, to serve (optional)

Method

  1. Heat a frying pan until very hot and season the chicken with salt and pepper. Add the oil to the pan, then the chicken, and cook, skin-side down, for 5 minutes, until deep golden brown. Turn over and cook the other side for 5 minutes, then set aside in a warm place to rest.
  2. While the chicken is cooking, make the salad. Thinly slice the fennel, using a mandolin if you have one. Finely grate the zest of the lemons and segment them. To do this, cut the ends off the lemons, then cut off the skin and pith to reveal the flesh. Cut in between the membranes to release the segments.
  3. Whisk together the crème fraîche, cider vinegar and lemon zest, and season with salt and pepper. Toss the fennel and lemon segments in the dressing.
  4. Slice the chicken, place some fennel salad on each plate and top with sliced chicken. Serve with some crusty bread and green salad leaves, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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