Poultry pan

Name: Poultry pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 double chicken fillets without bone (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Fennel tubers (about 200 g each); 3-4 Eßl white wine; 1 package (250 ml) Poultry cream sauce; 20 g black olives; 7-10 Tbsp red pepper and fennel green

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 double chicken fillets without bone (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Fennel tubers (about 200 g each)
3-4 Eßl white wine
1 package (250 ml) Poultry cream sauce
20 g black olives
7-10 Tbsp red pepper and fennel green

Directions

1
Wash the meat, dab dry and cut into pieces. Heat oil in a pan and fry the meat in it at medium heat until golden brown all around. Season with salt and pepper. In the meantime, clean, wash and slice the fennel.
2
Remove the meat and sauté the fennel slices in the cooking fat. Deglaze with wine and stew for about 5 minutes. Add sauce, stir and bring to the boil. Add meat and olives and heat up again briefly.
3
Arrange on a plate and serve sprinkled with red pepper and garnished with fennel green as desired.