Cast iron chicken with roasted fennel and carrots, in a white wine parmesan sauce.

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(1)
"Pan roasted chicken,"
-- @shelbyykhan
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  • Recipe Card
Prep time: 15mins
Cook time: 1hr
Serves or Makes: 2

Recipe Card

ingredients

  • 1 bulb halved fennel
  • 6 small carrots
  • 1/2 tablespoon avocado oil
  • 1/2 teaspoon each kosher salt and pepper
  • 2 chicken breasts
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup gluten free all purpose flour
  • 1/2 tablespoon avocado oil
  • 2 tablespoons unsalted butter
  • 3 cloves crushed garlic
  • 1 tablespoon gluten free all purpose flour
  • 1 1/2 cups dry white wine
  • 1 cup parmesan cheese
  • salt and pepper, to taste
  • 1/2 tablespoon honey

Method

  • Step 1

    Preheat oven to 375.

  • Step 2

    Prepare a baking sheet with parchment paper, place carrots on, and fennel (leafy bits removed) (cut side up) season with salt and pepper, and drizzle with avocado oil.

  • Step 3

    Flip fennel to cut side down. Roast for about an hour, until fennel is fork tender.

  • Step 4

    Pound chicken breast to about 1/2" thin. Season with salt and pepper, garlic powder onion powder, and paprika on both sides.

  • Step 5

    Drizzle with avocado oil, and rub onto both sides.

  • Step 6

    Add a little more oil to a cast iron skillet, and add chicken in. Drizzle additional oil ontop if needed.

  • Step 7

    Cook chicken through, about 3-5 minutes per side to get color on both sides. Remove from pan.

  • Step 8

    In same pan, drop in butter, and garlic cloves.

  • Step 9

    Add tablespoon of gluten free flour, and stir to combine. Cook for 1-2 minutes.

  • Step 10

    Stir in white wine. Scraping any browned bits up from the bottom of the pan.

  • Step 11

    Turn heat to low, and add parmesan cheese, stirring constantly to melt. (fresh shredded is best)

  • Step 12

    Turn off heat, and return chicken to pan.

  • Step 13

    Once fennel and carrots have roasted, place those in the pan as well.

  • Step 14

    Drizzle fennel and carrots with a little honey, top with additional parmesan cheese, and the green parts of the fennel.

  • Step 15

    Serve with a crusty piece of toasted bread.