Ingredients
4
4 servings
- •1 tablespoon avocado oil
- •1 tablespoon butter
- •2 (5 ounce) skinless, boneless chicken breast halves
- •⅓ cup sweet vermouth
- •1 bulb fennel, cored and thinly sliced crosswise
- •3 tablespoons chopped fresh parsley
- •1 medium lemon, juiced
- •½ teaspoon ground black pepper
- •2 cups chicken bone broth
- •1 ½ cups baby bella mushrooms, sliced
- •1 cup buttermilk
- •⅓ cup heavy cream
- •1 pinch red pepper flakes, or more to taste
- •Himalayan salt and ground black pepper to taste
Instructions
- Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
- Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
- Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
- When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 303
- Carbohydrate: 16g
- Fat: 17g
- Fiber: 4g
- Protein: 20g
- Sugar: 6g
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