Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. And we are making Citrus Chicken Breasts with fennel, capers, and pine nuts. And our chicken has just finished simmering for about 20 minutes and I am going to take the lid off and show you what it looks like. You can see that our stock has really mixed in with the flavor of the fennel and with the chicken. So we have got a nice dark color, even though that was chicken stock that we put in there. Our chicken is cooked through, as well as our fennel, and we can start plating it by putting our chicken down first.
What I would like to do is take an one nice big piece here and then take some fennel and place the fennel right on top of the chicken and on this side, and it is really nice to scrape up some of the pine nuts and some of the raisins as you do that with the fennel. And then if you can remove a little bit more of the raisins, they make a great garnish for the very top of the dish. You are kind of creating a cone. Whenever you plate something, it's really nice to have it come up to a point at the top. It just makes it look a little bit more special. And especially, when you are eating healthy, the presentation I think is really, really important. So I am just going to do it that way, and then wipe up the excess on the end. And again, we have got all of these wonderful, flavorful ingredients in there, that are so nutritious, like our lean chicken breast; which was full of protein. We have got our fennel; that's full of Vitamin C and Potassium. You have got a little bit more protein and healthy fat from the pine nuts and some more good ingredients like the extra virgin olive oil and the raisins. So this is a great tasty dish to serve your family anytime of year. I hope you enjoyed it.