For a casual supper, broil rounds of prepared polenta roll, and toss romaine
lettuce with oil and vinegar; end with cheesecake. For a special dinner, have
broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut
dacquoise or other fancy cake from the bakery for a great dessert.
2 skinless boneless chicken breast halves
2 tablespoons olive oil
2/3 cup diced smoked ham
1/2 small fresh fennel bulb, diced
1/2 cup canned low-salt chicken broth
1/2 cup dry Sherry
2 garlic cloves, minced
2 teaspoons grated orange peel
Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium
skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about
3 minutes per side; transfer to plate. Add 1 tablespoon oil, ham and fennel to
skillet and sauté until beginning to brown, about 3 minutes. Add broth, Sherry,
garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until
cooked through, about 4 minutes. Season with salt and pepper.
Makes 2 servings; can be doubled.
Main Course Recipes