Chicken Breasts With Fennel and Lemon 

I cooked this last night and followed the recipe exactly. It is delicious! Party foodKa

I started the breasts on the grill pan seasoned with a mix of S and P, thyme, rosemary, granulated garlic and a dash of unsalted poultry seasoning. I put the breasts in a low oven, tented. I deglazed the grill pan with the chicken stock then put the stock in a sauce pan. I completed the sauce per the recipe including the chicken with juices and some leftover seasoning mix. Lastly I added pitted Kalamata olives. The chicken was tender and moist. Everyone enjoyed the meal.

I added sugar, a pinch of saffron, and 1 cup water to cook to temp. So yummy!

Very tasty. Being somewhat gluttonous, next time I will probably use butter instead of olive oil, and not remove it from the pan before cooking the fennel and zest.

As someone who cannot do onions or garlic, the Fennel if sautéed for a little bit before adding other things turns soft and sweet, similar to a sweet onion. This dish is a 10/10.

If I made this recipe again I would make sure the fennel was sliced very thin and I would either cook the breasts longer initially or as someone has suggested slice and pound them. Otherwise the cooking times don't work out well and you can end up with very little liquid to make the sauce with.

I was out of lemons so I used a clementine, and it came out good. I was surprised that even after 40 minutes of cooking the fennel was still a bit firm.

Maybe a few kalamata olives and even adding small boiled potatoes during last step for a 1-pot meal.

This was disappointing. I love fennel, chicken and lemon. But it was just okay.

The egg yolks didn't add the creamy texture I was expecting, so I added a bit of Creme Fraiche.

I had great hopes for this dish but it was almost inedible. There is too much lemon zest (maybe 1/2 a lemon instead of whole? maybe not matchsticks but grated?). The sauce and fennel were very bitter. This is a first for me - an NY Times recipe that was a fail. I can't recommend it.

I like fennel and I love lemons. How could this recipe be bad...and yet, alas it was. This dish was seriously lacking flavor and depth. Maybe my fennel was no good, but I just didn't get any anise flavor. My dish was also a lot more liquidy than the picture. Maybe if I had reduced it more it would have had more flavor, but that would have taken significantly more time. I ended up cutting an avocado, pulling out some Valbrese feta, and some hot sauce to basically completely transform the dish.

Delicious! Replaced evoo with chicken fat and did not add extra salt. Sautéed lemon rind and fennel before deglazing with wine as others suggested. Dish came together easily. Served over basmati rice.

Used the ingredients I had on-hand: sake rice cooking wine (for white wine), miso (for the chicken broth). Sprinkled fresh cilantro as a garnish to give it some color. I had to (at least) double the cooking time for the chicken, which made the egg yolk thicken a little too much, but still very tender and sauce was delicious. I’ll make this again and adjust accordingly. Adding black pepper to serve. Maybe capers? And a side green, as some have suggested (like asparagus).

Great recipe. I didn’t have any wine so I used apple juice instead which worked really well. Next time I will pound the chicken breasts because it took too long for them to cook through and the sauce reduced too much. Other than that, Excellent taste and so much flavor (the cinnamon made all the difference).