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Global Main course

Braised Chicken Breast with Artichoke and Fennel

0
15Min
Easy

Ingredients

-
7 Servings
+

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
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Instruction

15 Minutes
Step 1
1 Min
Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
Step 2
1 Min
Season the chicken breasts with rosemary and black pepper and add to the vegetables.
Step 3
1 Min
Add the MAGGI® Chicken Bouillon Less salt cubes and water. Bring it to a boil.
Step 4
1 Min
Cover the pot and place in 220°C oven for about 8 to 9 mins.
Step 5
1 Min
Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.
Step 6
1 Min
Add the parsley to the vegetables and add the balsamic vinegar.
Step 7
1 Min
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.
Braised Chicken Breast with Artichoke and Fennel

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.

Braised Chicken Breast with Artichoke and Fennel

Step 2 of 7

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

Braised Chicken Breast with Artichoke and Fennel

Step 3 of 7

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

Braised Chicken Breast with Artichoke and Fennel

Step 4 of 7

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

Braised Chicken Breast with Artichoke and Fennel

Step 5 of 7

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

Braised Chicken Breast with Artichoke and Fennel

Step 6 of 7

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

Braised Chicken Breast with Artichoke and Fennel

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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