Kidspot Kitchen

Kidspot Kitchen

Chicken escalopes with braised fennel recipe

Quick-cooking chicken escalopes are perfect paired with braised fennel and rosemary. They are so easy to prepare and are so yummy your guests will be coming back for more.

Serving Size:

Serves 4



  • 3 chicken breast fillet
  • 1 tbs olive oil
  • 2 fennel bulb
  • 2 sprig fresh rosemary
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock (liquid)
  • baby spinach (*to serve)


Cut chicken into escalopes by placing on a board and pressing down with your hand. Keeping the knife parallel to the board, slice chicken.

Heat oil in a large saute pan or frypan with a lid. Season chicken well and brown for 1-2 minutes each side. Remove to a plate.

Add fennel and rosemary to pan and stir for 1 minute. Add wine and stock, cover with a lid and cook for a further 3-4 minutes until fennel is tender.

Return chicken to pan and cook for a further 2-3 minutes. Serve fennel and chicken on a bed of spinach leaves.


  • Serve with a green salad and crusty bread.
  • If chicken breasts are extra large, you could bash the pieces out between two pieces of baking paper to make them thinner.
  • This recipe was created by Greer Worsley for Kidspot.

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