Chicken Breasts with Fennel and Walnuts

Name: Chicken Breasts with Fennel and Walnuts
Yield: Serves 4
Ingredients: 1 small fennel bulb; juice and grated zest of 1 orange; 2–3 tbsp chicken stock or water; 2–3 garlic cloves; 2 tbsp walnut oil; 4 skinless, boneless chicken breasts; 2 tbsp fromage frais; freshly ground white pepper; 2–3 tbsp chicken stock or water; 2 oz / 60 g fresh wet walnut halves; finely chopped walnuts or mild paprika, to garnish (optional); salt; finely chopped walnuts or mild paprika, to garnish (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Make this dish in the autumn when the first of the walnuts are available.

Ingredients

4 skinless, boneless chicken breasts
2 tbsp walnut oil
juice and grated zest of 1 orange

Main course
Autumn
Gluten-free

Method

Brush the chicken breasts all over with walnut oil and pour half the orange juice over them. Allow to marinate for at least 30 minutes while you prepare the sauce. Trim any discoloured portions from the fennel. Remove and reserve any nice, fresh-looking feathery tops for garnish, and slice and dice the bulb. Peel and roughly chop the garlic. In a non-stick pan, sweat the vegetables over a very