Creamed German Chicken

1. 1

   Melt butter in a skillet over medium heat and brown chicken breasts in the hot butter until lightly golden on both sides, about 5 minutes per side.

2. 2

   Chicken will still be slightly pink inside.

3. 3

   Set chicken breasts aside.

4. 4

   Cook and stir onion in the same skillet until translucent, about 5 minutes; stir in fennel and celery seed along with black pepper until thoroughly combined.

5. 5

   Pour in cream, bring to a boil, and reduce heat to low.

6. 6

   Simmer, stirring often, until sauce is slightly thickened, about 5 minutes.

7. 7

   Place chicken breasts into the cream sauce and spoon sauce over chicken; cook until chicken breasts are no longer pink inside and the juices run clear, about 10 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.