Global
Main course
Braised Chicken Breast with Artichoke and Fennel
15Min
Easy
1 piece
Shallots, chopped finely
4 pieces
Fennel
8 pieces
Artichoke
8 pieces
sundried tomatoes
2 tbsp
Olive oil
8 sprigs
Fresh Rosemary
8 Mediums
Skinned chicken breast fillets
1 pinch
Ground Black Pepper
500 mL
Water
2 cubes
MAGGI® Chicken Bouillon Less Salt
1 tbsp
Fresh parsley, chopped
8 tsp
Balsamic Vinegar
.
Nutrition Value
Information per serving
Instruction
15 Minutes
Step 1
Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
Step 2
Season the chicken breasts with rosemary and black pepper and add to the vegetables.
Step 3
Add the MAGGI® Chicken Bouillon Less salt cubes and water. Bring it to a boil.
Step 4
Cover the pot and place in 220°C oven for about 8 to 9 mins.
Step 5
Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.
Step 6
Add the parsley to the vegetables and add the balsamic vinegar.
Step 7
Arrange the vegetables in the center of the serving dish and place the chicken breasts on top. Pour some sauce over and garnish with rosemary.
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