How To Make Balsamic-Glazed Chicken with Fennel & Celery Slaw By…
Come Tour David Burtka and Neil Patrick Harris' STUNNING Home Ga…
Farm to Cocktail? These Girls Got You! Say Hello to the Simple G…
How to Make Pasta with Pumpkin, Brown Butter, Crispy Sage and Nu…
How to Make Raw Zucchini Salad | David Burtka
Rachael's Reaction to Billy Crudup's Preview of "The Morning Sho…
How to Make a Vermouth Spritz | John Cusimano
Stop Everything and Listen to "Buongiorno Baby"—the Song John Co…
How to Make Bistecca (Porterhouse) with Walnut Salsa Verde and C…
Rachael Reveals Her Favorite Place to Eat in Tuscany, Italy | Q …
What's In Our Meal Bag? 3 Sweet Stories from Viewers Who Tried R…
Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…
How to Make Roasted Honey-Soy Green Beans | Rachael Ray
We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …
How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray
How to Make Caramel Apple Shortcakes | Grant Melton
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
A crunchy and refreshing slaw accompanies this easy pan-fried chicken coated with a tangy balsamic sauce.
From Rachael Ray Every Day, March 2019.
Ingredients
- 1 bulb fennel, trimmed and very thinly sliced with a sharp knife or on a mandolin
- 3 to 4 stalks celery with leafy tops, stalks very thinly sliced on an angle and tops coarsely chopped
- 1 small or ½ medium medium red onion, very thinly sliced
- 1 lemon, juiced
- About 2 tablespoons extra-virgin olive oil (EVOO), for drizzling
- Salt and pepper
- 2 pounds boneless, skinless chicken breasts or thighs
- Salt and pepper
- 3 tablespoons olive oil
- 2 cloves garlic, sliced or crushed and chopped
- About ⅓ cup balsamic vinegar
- 3 tablespoons pourable or regular light-brown sugar
- 2 tablespoons fresh rosemary, finely chopped
- About 1 tablespoon Worcestershire sauce
- 1 rounded tablespoon grainy Dijon mustard
- 2 cups arugula leaves (a couple of handfuls)
- A handful of fresh flat-leaf parsley tops, coarsely chopped
Yield
Preparation
In a large bowl, toss the fennel, celery, onion, lemon juice, and EVOO; season with salt and pepper. Let the slaw marinate while you prepare the chicken.
Heat a large cast iron skillet over medium high. Season the chicken with salt and pepper. Add 2 tablespoons olive oil, two turns of the pan, to the skillet. Add the chicken. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tablespoon olive oil, one turn of pan, to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.
Mix the arugula and parsley into the slaw. Serve the chicken whole or sliced with the slaw alongside.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
