All you need for a tasty dinner is pre-made pesto to transform simple chicken and potatoes. For a complete dinner, serve with a side salad.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds fennel bulbs, sliced, green tops reserved
- 3 tablespoons olive oil, or as needed
- salt to taste
- 1 pinch lemon pepper, or to taste
Instructions
- Chop fennel greens and set aside.
- Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.
- Instead of lemon pepper, you can use salt, pepper, and a bit of lemon zest.
- When I am in a rush, I use 2 pans simultaneously to saute the fennel.
Reviews
Very good! Added chicken and zucchini to the pan and fried it all at the same time. It was delicious!
This is my first time cooking fennel and this turned out fantastic! We were pleasantly surprised and this paired extremely well with our NYE steaks! I didn’t need to cook in batches and also simmered closer to 10 min in total – turning to medium low after the first 4-5 min. Thanks Marianne!!
great way to make fennel
this came out great!
I like my fennel softer, so I gave it a good browning, then put in some good chicken stock, covered the pan and let it cook for a bit. Took the lid off, turned up the heat and boiled away the stock. Just needed salt and pepper and it was deliciously perfect!