Recipe: Chicken Fennel Saute (with bacon, peppers, and white beans)

CHICKEN FENNEL SAUTE

"Fresh fennel and crushed fennel seeds add a hint of licorice flavor to this satisfying dish that's table-ready in just 30 minutes!"

6 slices bacon
4 skinless boneless chicken breast halves (about 1 lb)
3/4 tablespoon salt, divided use
1/4 tablespoon pepper, divided use
1 tablespoon fennel seeds, lightly crushed
4 shallots, thinly sliced (about 1 cup)
1 cup orange juice
1 bulb fennel, trimmed and cut into 1/4-inch thick wedges (about 2 cups)
1 red or green bell pepper, cut into 1/4-inch wide strips
1 (15 1/4 oz) can white beans, drained and rinsed
2 tablespoons balsamic vinegar

In nonstick skillet cook bacon over medium-high heat until crisp, 6 minutes; drain on paper towels; set aside.

Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper.

To fat in skillet add chicken; cook, turning once, 6 minutes per side, or until no longer pink in center. Remove from skillet; keep warm.

Place fennel seeds in resealable plastic food storage bag; with rolling pin lightly crush and set aside.

To pan juices in same skillet add shallots; cook until softened, 2 minutes.

Add juice, fennel wedges, pepper strips and reserved seeds to pan; cook, stirring occasionally, until vegetables soften, 4-5 minutes.

Stir in beans, vinegar and remaining salt and pepper. Cook until beans are heated through, 1-2 minutes. Transfer to platter.

Cut bacon into 1/2-inch pieces; sprinkle over chicken.

Makes 4 servings
Source: Woman's World magazine, October 19, 1999