Our tip: With the fennel also always use the tender fennel green, it gives the dishes a wonderful aroma!
A guest meal for working people: You can marinate the chicken breasts the night before, the preparation is so fast that you can do it after the entrée.
1. rinse cooled chicken breasts, dry them. Place in a suitable bowl, pour the juice of one lemon, vermouth and 4 tbsp oil. Cover and marinate in the refrigerator for at least 6 hours.
2. rinse the fennel, chop the greens. Cut the bulbs into quarters lengthwise, cut out the stalk and cut the pieces diagonally into narrow slices.
Remove chicken breasts from marinade and drain. Mix the marinade with the stock and set aside for the sauce.
Heat the butter and the remaining oil in a frying pan. Sear the chicken breasts and fennel in it for about 5 minutes on one side. Season with salt and pepper, turn to the other side and roast on the second side for another 4 to 5 minutes, until the meat is just cooked flat and the fennel is al dente.
5. arrange meat and fennel on warm plates. Pour the marinade into the roasting pan and set the roast stock to boil away over a high heat. Season well with salt and freshly ground pepper and pour over the meat. Sprinkle the fennel greens on top. Serve with potatoes, Italian white bread or long grain rice.
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