Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. And I am making Citrus Chicken Breasts with fennel, capers and pine nuts. We are going to first saute our chicken breast in lemon juice, capers, pine nuts and a little bit of chicken stock. Then we'll remove them from our pan, add our fennel and return our chicken breast to the pan and let everything simmer together.
The tools which we'll need today are large wide skillet with a lid, tong, a wooden spoon and a serving plate. The ingredients which we'll need today are two tablespoons of extra virgin olive oil, two boneless chicken breasts which have been sliced in half width wise and pounded thin, two heads of fennel; quartered and roughly chopped, two cups of reduced sodium chicken stock, two teaspoons of capers; which have been rinsed and drained, the zest of one lemon, one-half cup of freshly squeezed lemon juice, kosher salt to taste, freshly ground pepper to taste, two tablespoons of raisins and two tablespoons of pine nuts. It's always important to remember safety. Today, we are going to be working with hot temperatures and knives. So it's important to keep children supervised. I am a cookbook author, Cooking instructor, food history lecturer and restaurant consultant based in the Washington DC Area. The recipe which I am going to be making today is from my cookbook entitled, The Mediterranean Diabetes Cookbook. So let's get started making our Citrus Chicken Breasts with fennel, capers and pine nuts.