FRIJE

Instructions

• 1.   1
  Braised Fennel
  
  Cut the base and stems flush with the fennel bulb. Remove the tough core in the center and slice it.
  In a sauté pan, heat a drizzle of olive oil over medium-high heat.
  Sauté the fennel for 2 minutes to brown it. Season with salt and pepper.
  Pour in enough water to just cover the fennel and let it cook covered for 15 to 20 minutes.
  Meanwhile, cook the spaghetti.
• 2.   2
  Spaghetti
  
  Bring a pot of salted water to a boil.
  Cook the spaghetti for 11 to 13 minutes for al dente or tender pasta.
  While the spaghetti is cooking, cook the spinach.
• 3.   3
  Spinach
  
  Slice the onion.
  In a second sauté pan, heat a drizzle of olive oil over medium-high heat.
  Sauté the onion for about 5 minutes.
  Trim the base of the spinach (about 2 cm).
  Press or mince the garlic.
  After 5 minutes of cooking the onion, add the garlic and spinach and continue cooking for about 5 minutes. Season with salt and pepper.
  Once the spinach is cooked, add the spaghetti to the sauté pan and mix well.
  Meanwhile, prepare the chicken piccata.
• 4.   4
  Chicken Piccata
  
  Squeeze the lemon.
  Place some flour in a shallow dish.
  Cut the chicken fillets into thin slices. Season with salt and pepper and coat them in the flour.
  Remove any excess flour.
  In a skillet, heat the butter over medium heat.
  Cook the chicken for 2 to 3 minutes, turning regularly. Towards the end of cooking, pour in the lemon juice.
• 5.   5
  Serve your chicken piccata immediately with the spinach spaghetti and braised fennel!

Nutritional information *