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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken & Fennel Risotto
 Categories: 
      Yield: 4 Servings
 
  2 1/4 lb Chicken breast halves
      1 ts Salt
    1/8 ts Pepper
    1/2 ts Tarragon
      2    Stalks fresh fennel
      6 tb Olive oil
      2    Onions; diced
      1 lg Clove garlic; diced
  1 1/4 c  Rice
  1 1/2 c  Chicken bouillon
  3 3/4 c  Dry white wine
    1/2 ts Salt
      1 c  Freshly grated Parmesan
           .. cheese
 
  Rub chicken well with salt, pepper and tarragon.
  Cut off some green leaves from fennel; wash and
  put aside. Trim fennel stalks; quarter heads and
  wash. Heat oil in large frying pan with lid. Brown
  chicken breasts well. Add fennel, onions and
  garlic; sauté briefly. Add rice to frying pan and
  sauté, stirring constantly, 3-4 minutes. Pour in
  bouillon and wine. Season with salt, cover, and
  simmer for 20 minutes. Finely chop reserved fennel
  leaves. Sprinkle with parsley and fennel leaves
  before serving.
  
  Makes 4 servings.
 
MMMMM          
     

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Last Modified Sunday, 30-Jul-2006 12:14:22 CDT