عالمي الطبق الرئيسي

Braised Chicken Breast with Artichoke and Fennel

Name: Braised Chicken Breast with Artichoke and Fennel
Prep time: PM0.00T
Cook time: PM15.00T
Total time: PM15.00T
Cuisine: عالمي
Ingredients: 1 piece Shallots; chopped finely; 4 pieces Fennel; 8 pieces Artichoke; 8 pieces sundried tomatoes; 2 tablespoons Olive oil; 8 sprigs Fresh Rosemary; 8 Mediums Skinned chicken breast fillets; 1 pinch Ground Black Pepper; 500 milliliters Water; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 tablespoon Fresh parsley; chopped; 8 teaspoons Balsamic Vinegar

15 Min

Easy

Ingredients

7 Servings

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

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Nutrition Value

Information per serving

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.

Step 1 of 7

Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.

Step 2 of 7

Season the chicken breasts with rosemary and black pepper and add to the vegetables.

Step 3 of 7

Add the MAGGI® Chicken Bouillon Less salt cubes and water. Bring it to a boil.

Step 4 of 7

Cover the pot and place in 220°C oven for about 8 to 9 mins.

Step 5 of 7

Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.

Step 6 of 7

Add the parsley to the vegetables and add the balsamic vinegar.

Step 7 of 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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