- 4 skinless, boneless chicken breast halves or about 1 1/4 pounds (works with turkey breasts as well)
- 2 tablespoons butter
- 1 onion, peeled and sliced thinly
- 1/2 pound mushrooms, washed, dried and sliced
- 1 bulb of Florence fennel (top, bottom and outer leaves removed), sliced thinly
- 4 ounces lean bacon, sliced in small strips
- 2 tablespoons olive oil
- 2 teaspoons herbs de Provence
- salt and pepper
- Juice of 4 oranges
Melt the butter in a deep skillet on medium heat. Add the chicken breasts and cook, turning occasionally, until browned and just cooked through (about 15 minutes, but depends on the thickness of the poultry). Meanwhile prepare the vegetables and bacon.
Remove the chicken from the pan and add the olive oil, heating it for about 1 minute. Add the sliced onions, mushrooms, fennel and bacon. Cook on medium heat, stirring occasionally, for 15 minutes.
Return the chicken to the skillet with the vegetables, then sprinkle with the herbs, and salt and pepper. Pour the orange juice on top and adjust the heat so that the liquid is just barely bubbling. Simmer for 15 minutes and season to taste with salt and pepper. Serve on top of rice.
Makes 4 servings.
