John Myers
Chicken Breast Fillet, Potato and Fennel Pan
The perfect chicken breast fillet, potato and fennel pan recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 1 tsp Salt
- 250 g Chicken breast fillet frozen (½ pack)
- 2 Small fennel bulbs 2 pieces (cleaned and cut approx. 100 g)
- 2 tbsp Sunflower oil with olive (here: Von Thomy)
- 200 ml Vegetable broth (1 teaspoon instant)
- 2 Strong pinches of sugar
- 2 Strong pinches of salt
- 1 Strong pinch of chilli flakes
- 1 Strong pinch of pepper
- Peel and roughly dice the potatoes, cook in salted water (1 teaspoon) for about 20 minutes and drain. Clean and wash the chicken breast fillets, pat dry with kitchen paper and dice (approx. 1 cm). Clean and halve the fennel bulbs, generously remove the stalk and cut into thin strips. Pluck the fennel bulb green. Fry the cubed chicken breast fillet vigorously in a pan with oil (2 tbsp). Add the potato cubes and fry briefly and vigorously. Add / stir in the fennel tuber strips and deglaze / pour in the vegetable stock. Cover with salt (2 big pinches), sugar (2 big pinches), pepper (1 big pinch) and chilli flakes (1 big pinch) and simmer for approx. 8-10 minutes. Finally fold in the fennel tuber, allow the liquid to boil down a little and serve.
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