Recipe - Pan-Fried Chicken With Ancho Chiles And Mushrooms

1 Chicken breast
One half Fennel bulb; cut or sliced up thickly
One half Onion; cut or sliced up
1 Lime; cut in half
1 Clove garlic; cut or sliced up
2 tablespoon Olive oil
100 ml Balsamic vinegar
Salt and pepper

Preheat oven to 200c/400f.

1 Season the chicken. Panfry in 1 tbsp olive oil and transfer to the oven
for 15 minutes. Heat 1 tbsp olive oil in a griddle pan and add the fennel,
onion and garlic, and squeeze the limes over. Transfer to the oven for
1015 minutes.

2 Pour the balsamic vinegar in a pan and reduce over a fairly high heat
until thick and syrupy. Serve drizzled over the chicken and fennel.

Converted by MC_Buster.

Per serving: 835 Calories (kcal); 54g Total Fat; (57% calories from fat);
63g Protein; 28g Carbohydrate; 186mg Cholesterol; 248mg Sodium Food
Exchanges: One half Grain(Starch); 8 One half Lean Meat; 1 Vegetable; 1 Fruit;
5 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.