Honey-Marinated Chicken with Grilled Fennel

1. 1

   In a shallow glass baking dish, mix the honey with the Worcestershire sauce, crushed fennel seeds and 1 teaspoon of kosher salt.

2. 2

   Season the chicken cutlets with salt and pepper and add them to the honey marinade.

3. 3

   Turn the chicken cutlets to coat well.

4. 4

   Let stand at room temperature for 30 minutes, turning once.

5. 5

   Heat a large cast-iron grill pan or skillet.

6. 6

   Lightly brush the fennel slices with vegetable oil and season with kosher salt and pepper.

7. 7

   Arrange the fennel slices in the grill pan, loosely cover with a sheet of foil and cook over low heat, turning once, until nicely browned, about 22 minutes.

8. 8

   Transfer the fennel to a platter.

9. 9

   Place the chicken in the grill pan and cook over moderate heat, turning once, until golden and just cooked through; reduce the heat if the cutlets brown too quickly.

10. 10

    Arrange the chicken over the grilled fennel and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.