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Nutrition Facts
Serving Size 288 g
(Approx. 5 Servings)
Amount Per Serving
Calories 460 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 8 g 40%
Trans Fat 0.5 g
Cholesterol 140 mg 47%
Sodium 600 mg 25%
Total Carbohydrate 9 g 3%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 43 g
Vitamin A 15% • Iron 10%
Vitamin C 15% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roast Chicken Breast with Fennel and Olive Pan Sauce

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

2 1/4 Lb chicken breasts, approximately 4 breasts
3 Tbsp vegetable or grapeseed oil
6 sprigs of fresh thyme
3 cloves of garlic, approximately 1 ounce, depending on size of cloves
1 bulb of fennel, green tops removed, bulb thinly sliced, approximately 1 cup
1/3 cup(s) shallots, thinly sliced
1 cup(s) chicken stock
1 1/2 Tbsp fresh lemon juice
1 cup(s) Rustico di casa Asaro Castelvetrano Green Olives, cut in half
4 Tbsp unsalted butter
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Instructions

1
Season chicken liberally with salt and pepper, set aside to allow chicken to come to room temperature.
2
Place a large sauté pan over medium-heat. Add oil and allow to get hot.
3
Place chicken into pan and cook on first side until chicken has become very crispy, approximately 5 to 8 minutes depending on thickness.
4
Flip chicken, add thyme and garlic and cook until internal temp of chicken reaches at least 165˚F.
5
Remove chicken from pan, keep garlic and thyme in pan. Allow chicken to rest. Make pan sauce by adding fennel and shallots to garlic and thyme mixture in pan.
6
Season fennel mixture with a pinch of salt and pepper. Continue to cook until fennel and onions are very soft. Remove garlic and thyme and discard.
7
Add chicken stock, lemon juice and olives. Bring to a simmer and allow sauce to reduce by half before adding in butter.
8
Whisk butter into sauce to form an emulsion. Remove from heat, then season to taste. Slice chicken breasts and pour sauce over each one as desired.
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