Serve delicious browned chicken breasts in a creamy sauce seasoned with fennel and celery seed. It's great served with mashed potatoes, green beans, and sauerkraut for a German-inspired meal for two.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
1104 Calories
Recipe Instructions
Step 1
Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side. Chicken will still be slightly pink inside. Set chicken breasts aside.
Step 2
Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined. Pour in cream, bring to a boil, and reduce heat to low. Simmer, stirring often, until sauce is slightly thickened, about 5 minutes. Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.
Ingredients
2 tablespoons butter
1 pint heavy whipping cream
1 onion, sliced
1 teaspoon fennel seed
2 skinless, boneless chicken breast halves
1 teaspoon celery seed
1 tablespoon freshly ground black pepper, or to taste
