Honey Chicken With Fennel And Mushrooms

• 1-2 tsp honey
• 1 tbsp lemon juice
• 4 sprigs fresh thyme, leaves removed and chopped
• 4 None skinless, boneless chicken breasts, about 1/2 lb each
• 6 tbsp oil
• 1 lb mushrooms, halved or quartered
• 2 None fennel bulbs, leafy tops removed and set aside for garnish, bulbs halved and cut into thick strips

1. To make the marinade, mix the honey, lemon juice and thyme with about 4 tbsp of water. Season, then rub onto the chicken breasts, coating them thoroughly.
2. Heat 2 tbsp of the oil in a pan and cook the chicken breasts over medium heat, turning them every few mins until they are cooked through and golden brown.
3. For the vegetables, heat the remaining oil in a separate pan and saute the mushrooms for about 5 mins. Add the fennel and cook for 5 more mins, then season. Serve on a plate with the chicken and garnish with the reserved fennel leaves.

honey, lemon juice, thyme, skinless, oil, mushrooms, fennel bulbs

Taken from recipes-plus.com/api/v2.0/recipes/21454 (may not work)