Chicken breasts generally get much of their flavor from the accompanying ingredients with which they are made. The garlic, veggies, and herbs together with the broth and white wine make this flavorful dish a great pairing for a light, refreshing Chardonnay.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 tablespoon olive oil
- 2 shallots, peeled and thinly sliced
- 2 small zucchini, cut into 1/4-ince thick rounds
- 2 small bulbs fennel, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 6 boneless skinless chicken breasts
- 4 cup chicken broth
- 2 cup dry white wine
- 1 large bunch fresh dill
Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sauté for 8 to 10 minutes or until slightly softened.
Season with salt and stir.
Add chicken breasts on top of vegetables and cover with broth, wine, and dill. Bring to a boil, then reduce to a simmer until chicken is cooked, about 15 minutes.
Remove chicken and vegetables and set aside, discarding dill. Boil liquid for 8 to 10 minutes or until slightly reduced.
Slice chicken and place on a serving platter with vegetables. Pour sauce over top and serve immediately.