Crispy Chicken with Braised Fennel

This meal came together from several different things I’d been wanting to try.

Oven-crisp Chicken Breast

– Chicken breast, patted dry
– dusted in flour, then dipped in beaten egg
– crusted with a mixture of Panko breadcrumbs, salt, pepper, garlic powder, and paprika
– I baked it in my ancient (but trusty) toaster oven… you could try 25 minutes at 375°

Meanwhile, in a non-stick skillet:

– dry-toast a few tablespoons of sesame seeds and set aside.
– add a bit of oil and cook the leftover beaten egg from the chicken crust. Remove and set aside.
– stir-fry until browned: sliced cabbage, chopped carrot. Remove and set aside.
– add a fennel bulb, cut into wedges, and turn the pieces occasionally until they are well browned.
– pour in 1/2 cup white wine, and enough chicken broth to mostly cover the fennel. Sprinkle with salt and pepper. Bring the mixture to a boil, lower the heat, cover, and simmer until the fennel is tender – at least 20 minutes.

While the vegetables are cooking, mix up a quick teriyaki sauce:

– 2 T soy sauce, 1 T rice vinegar, 1 T mirin, 1 T sugar, 1/4 t chili flakes, 1 t cornstarch. Mix well.
– when the fennel is tender, remove it from the pan with a slotted spoon.
– add the sauce mixture to any liquid left in the pan, and raise the heat to boil until the sauce is reduced and thickened.

Serve the vegetables over rice or noodles, top with sliced chicken breast, drizzle with sauce, and sprinkle with toasted sesame seeds and chopped green onions.