Lemon-Fennel Chicken with Mushrooms & Scallions

For years, my friend Susan (of the famed Chicken Salad Susan) has been making her Italian grandmother’s sautéed chicken breasts with breadcrumbs, parmesan and fennel.  Not too long ago, she was also on a diet program that included an amazing recipe for pan fried lemon chicken. I decided to combine both her recipes, and now have a killer entree that I’ve made almost weekly since she first shared it with me. LEMON FENNEL CHICKEN WITH MUSHROOMS & SCALLIONS You can just make the chicken breasts, and you’ll have an amazing entree. Or just cut up the chicken breasts, skipping the breading, and have another amazing entree. But together? OMG. Ingredients 1 pound boneless, skinless chicken breasts,  pounded thin 1 egg, lightly beaten 1/4 cup flour 1/4 cup homemade breadcrumbs 1/4 cup Parmesan cheese 3  tbsp fennel seeds 1 tsp lemon zest Juice of 1 lemon 1/2 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 tablespoon canola oil 10 ounces mushrooms, quartered 1 bunch scallions, cut into 1-inch pieces, white and green parts divided 1 tablespoon chopped garlic Preparation Whisk 3 tablespoons lemon juice with chicken broth and soy sauce in a small bowl and set aside. Rinse chicken breasts and pat dry. Place flour on a dinner plate. Lay a 12 inch long piece of wax paper down on the counter. Mix the bread crumbs and Parmesan and spread out onto the wax paper. Sprinkle some fennel seeds atop the crumb/cheese mixture in such a density that ...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Meat & Poultry Chicken breasts Fennel leeks Lemon mushrooms Source Type: blogs