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Ингредиенты
- 2 Tbsp. Fennel Seed
- 1 tsp White Pepper
- 1 tsp Coriander
- 1/2 tsp Salt
- 4 x Boneless Skinless Chicken Breast Halves
- 1/2 c. Chicken Broth
- 2 tsp Extra virgin olive oil
- 5 x Cloves Garlic
- 2 c. Boiling Potato diced
- 1 Tbsp. Thyme chopped
- 1/2 c. White Wine
- 3Â 1/2 c. Butternut Squash diced
- 1 c. Chicken Broth
- 1 c. Spinach Leaves
- 1/3 c. Parmesan Cheese
- 1/2 tsp Salt
Инструкции
- Preheat oven to 450. Toast fennel seeds in skillet over medium heat.
- Let cold, grind. Stir in pepper, coriander and salt.
- Season chicken with mix. Place chicken in ovenproof skillet, and roast till cooked through, about 10 minutes. per side.
- Heat extra virgin olive oil in saucepan over medium-high heat. Add in garlic, and cook till lightly browned. Add in potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, till wine is absorbed- about 7 min.
- Add in squash and 3/4 c. of broth and cook, stirring, till broth is absorbed, adding up to 3/4 c. more as needed till vegetables are tender.
- Stir in spinach leaves and parmesan, remove from heat.
- Remove chicken from pan and pour off excess butter. Add in 1/2 c. broth and place over medium heat. Cook till reduced to 2 Tb, about 4 min.
- Stir into risotto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 53 | 21% |
| Total Fat 6.06g | 8% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 896mg | 37% |
| Potassium 938mg | 27% |
| Total Carbs 27.16g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.08g | 2% |
| Protein 17.93g | 29% |
