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Pan-Fried Chicken with Green Bean, Fennel & Red Onion Stir-Fry

Summer 2013
201304024.jpg
food and drink

BY: Heather Trim

It’s so much better if the cutlets are really thin—no more than ¼ inch (5 mm)! So, even if it takes a minute or 2, it’s worthwhile to pound them. Excellent with orzo tossed with fresh chives. If you like, you can sub in pork or veal cutlets and sweet peppers for beans.

1 tbsp (15 mL) butter
2 tbsp (30 mL) olive oil
2 garlic cloves, thinly sliced
1 lb (500 g) thin chicken cutlets or boneless skinless chicken breasts, split in half and pounded thinly
Salt and pepper
6 sage leaves
2 handfuls green beans
1 small fennel bulb, cored and cut into thin strips
¼ small red onion, cut into thin strips
½ lemon, juiced

1 Heat butter and half the oil over medium-high heat in a large frying pan. Add garlic. Stir just until garlic is golden, remove and discard. Season chicken with salt and pepper. Working in 2 batches, so as not to crowd pan, add half the cutlets; cook until a deep golden brown, 3 to 5 minutes in total. Add sage leaves while cooking second batch.

2 Meanwhile, heat remaining oil in a large separate frying pan over medium-high. Add green beans, fennel and red onion. Season with salt and pepper. Stir-fry just until beans are tender, reducing heat as needed, about 5 minutes.

3 Return first batch of cutlets to pan and reheat if not warm. Squeeze lemon juice overtop and swish meat in any juices. Place vegetable mixture on plate. Evenly divide cutlets between plates, placing over vegetables.

Serves 4

What to Serve

LCBO#:65367
$13.95  
Stock Type307330
$14.70  
201304024.jpg
food and drink

Pan-Fried Chicken with Green Bean, Fennel & Red Onion Stir-Fry

Summer 2013

BY: Heather Trim

It’s so much better if the cutlets are really thin—no more than ¼ inch (5 mm)! So, even if it takes a minute or 2, it’s worthwhile to pound them. Excellent with orzo tossed with fresh chives. If you like, you can sub in pork or veal cutlets and sweet peppers for beans.

1 tbsp (15 mL) butter
2 tbsp (30 mL) olive oil
2 garlic cloves, thinly sliced
1 lb (500 g) thin chicken cutlets or boneless skinless chicken breasts, split in half and pounded thinly
Salt and pepper
6 sage leaves
2 handfuls green beans
1 small fennel bulb, cored and cut into thin strips
¼ small red onion, cut into thin strips
½ lemon, juiced

1 Heat butter and half the oil over medium-high heat in a large frying pan. Add garlic. Stir just until garlic is golden, remove and discard. Season chicken with salt and pepper. Working in 2 batches, so as not to crowd pan, add half the cutlets; cook until a deep golden brown, 3 to 5 minutes in total. Add sage leaves while cooking second batch.

2 Meanwhile, heat remaining oil in a large separate frying pan over medium-high. Add green beans, fennel and red onion. Season with salt and pepper. Stir-fry just until beans are tender, reducing heat as needed, about 5 minutes.

3 Return first batch of cutlets to pan and reheat if not warm. Squeeze lemon juice overtop and swish meat in any juices. Place vegetable mixture on plate. Evenly divide cutlets between plates, placing over vegetables.

Serves 4

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