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About the Dish

3/4 cup Rice
3/4 teaspoon PeachDish Salt
8 ounces Chicken Breast
1 cube Edward & Sons Not Chick'n Bouillon Cube
2 packets Gulden's Spicy Brown Mustard
1 each Fennel
2 each Lemon
1/2 teaspoon Ground Fennel Seed
2 ounces Mixed Greens
1 ounce Feta Cheese
Per Serving
Calories 570
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1000 mg
Total Carbohydrates 67 g
Dietary Fiber 6 g
Sugar 8 g
Protein 37 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.

METHOD

1
In a small saucepan with a lid, combine rice and 1/4 teaspoon PeachDish Salt with 1 1/2 cups water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
2
Prepare your mise en place: Peel and mince shallot. Remove stems from fennel bulb and discard. Stand fennel up, root end down. Cut the bulb in half through the root end. Looking at the cut face of the bulb, make two angular cuts on each side of the core to remove and discard. Repeat with remaining half. Place 1 bulb half cut side down, and thinly slice crosswise; repeat with other half. Thinly slice 1 lemon into rings; juice the other lemon.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. Set aside at room temperature.
4
Heat a sauté pan (with a lid) over medium-high heat. When the pan is hot, add 1 teaspoon olive oil. Add chicken, and cook without disturbing until browned on the bottom, 3-4 minutes. Flip chicken, and continue cooking until it is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken to a plate. (Reserve pan for later use.)
5
While chicken is cooking, in a medium saucepan, heat remaining 1 1/4 cups water over medium heat. Stir in bouillon cube and mustard.
6
Return sauté pan used to cook chicken to medium heat. Add 1 teaspoon olive oil. Add shallot, and cook, stirring occasionally, until translucent and slightly browned, about 2 minutes. Stir in fennel, and cook, stirring occasionally, 2 minutes.
7
Add about half of lemon juice, and scrape up any browned bits that may be in the pan. Sprinkle with ground fennel.
8
Return chicken to sauté pan. Pour hot bouillon over all. For extra lemon flavor, if desired, top with lemon slices. Reduce heat to low, cover and cook until fennel is tender, 15 minutes. Season to taste with remaining lemon juice and PeachDish Salt.
9
In a mixing bowl, combine salad greens with remaining 2 teaspoons olive oil, feta crumbles and 1/4 teaspoon PeachDish Salt. Gently toss to combine.
10
Fluff rice with a fork; divide between 2 plates. Serve the chicken and fennel with some of the cooking liquid over rice, with salad on the side. Enjoy!