Fennel and chicken pan

Ingredients for 3 servings:

• 300 g chicken breast fillet(s)
• 1 large fennel bulb(s)
• 1 small zucchini
• 1 onion(s)
• 4 cherry tomatoes
• ½ bunch parsley, flat
• olive oil
• 1 sprig(s) rosemary
• 125 ml chicken broth
• 200 g light cream
• salt and pepper
• 1 pinch(s) of sugar
• nutmeg
• ½ tsp spice mix (Vegeta)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the chicken breast fillet, cut it lengthwise, season with salt and pepper. Halve the fennel, remove the stalk, and cut into thin slices. Cut the zucchini into sticks about 5 cm long. Halve the onion and cut into strips. Wash and quarter the cherry tomatoes. Chop the parsley. Fry the chicken breast in hot olive oil on both sides until golden brown, remove, and drain on kitchen paper. Fry the onions in the remaining frying fat until golden brown, adding the rosemary sprig. Add the fennel and zucchini and fry briefly. Deglaze with the chicken stock and stir in the crème légère. Season with salt, pepper, sugar, nutmeg, and Vegeta. If you don’t have Vegeta at home, you can use instant chicken or vegetable stock in a pinch, but be careful with the amount. Simmer for about 10-15 minutes over low heat, until the fennel is cooked but still firm to the bite. Slice the chicken breast diagonally into slices and toss with the parsley and quartered cherry tomatoes. Cover and let stand for about 5 minutes without heat. Remove the rosemary sprig before serving. Serve with pasta or baguette.