Cut the chicken breast into medallions. Cut the fennel into thin wedges, set the fennel fronds aside and slice the orange.
Heat the olive oil in a large frying pan and fry the chicken with salt and pepper until golden brown on both sides. Then take it out of the pan for a moment.
Add the butter to the pan and fry the fennel until lightly browned and a little softer, turning it now and then.
Add the orange juice, honey, thyme and chilli flakes to the fennel and let everything reduce briefly until the liquid turns slightly syrupy.
Return the chicken to the pan and turn it in the orange glaze until hot and well coated. Warm the orange slices through briefly as well.
Sprinkle with the fennel fronds and serve straight away.
Good to know
This pan-fry is fresh, fragrant and refreshingly simple. Sweet orange and slightly bitter fennel make the dish exciting without it feeling heavy.
Swaps
Butter → ghee (only traces of lactose and it handles high heat); honey → date paste (adds a little fibre); chicken breast → turkey breast (similar protein content, usually a little less fat); orange → mandarin (a similar citrus note, often a little milder and also contains vitamin C).
Allergens
Contains milk from the butter; if needed, use ghee or more olive oil instead. For children, leave out the chilli flakes; during pregnancy it's fine as long as the chicken is cooked through.
