Chicken Milanese with Tomato and Fennel Sauce

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The chicken was good but the sauce was...not good. The fennel was too expensive, there was an overpowering taste of thyme (and I like the flavor of thyme, and overall I was just completely unimpressed with this dish.

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I got my chicken from the butcher shop who did all the pounding for me., so the prep was pretty routine. I didn't have cherry tomatoes so I just diced a regular tomato. I used Cornflake Crumbs, which were awesome. Even my grouchy 14 year old son LOVED this chicken. This is the first time I used fennel and I really like it. I know some people don't, but I think it's awesome. Thanks once again, Giada!

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I used the Italian bread crumbs instead of regular. It was delicious, easy and very impressive. I will absolutely make this again.

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I saw this yesterday morning and decided to throw a dinner party last night to try it out. It was off the charts good! I cooked for 8, so it was a little more time consuming to pound all the chicken. But I did that in the afternoon, and went ahead and did the breading process, then put it in the frig. to fry up later. Same with chopping the fennel. We all took part in the cooking process, because the kitchen is where the party happens! The only thing I added was a little Marsala wine to the sauce. It was so delicious! I served mine with a spaghetti, zucchini frittata and wilted escarole salad. My guests were quite impressed, and I was as well! Definitely serving this again!

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We made this last night after watching it on T.V earlier in the morning. We used canola oil instead of vegetable oil and it came out great. The prep wasn't bad at all. It can really be made a head of time for entertaining by cutting the tomatoes and the fennel ahead of time and store in the fridge. Before your guest arrive make the chicken and keep in the oven to keep warm. Once they arrive making the sauce goes quickly!

I like the fact the guest can season to taste with salt at the table. The sauce has so much flavor that you do not need alot of salt at all. We made Tri Color Rotini
as for the side and the sauce was great on the pasta too!

I'm definately keeping this on my monthly list!

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I made this recipe tonight after seeing Giada cook it on TV-Wow-it was delicious. There is a little prep, but not bad. When you actually start cooking-it goes pretty quick. My husband and I really enjoyed it. Chicken Milanese with tomato and fennel sauce will stay in my recipe box. Thanks, Giada

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I just made this, and it's pretty darn good!

I bought fennel for the first time. The other poster is correct, a lot of it goes to waste; however, the remaining bulbs produce a lot. Note to self: cut fennel thinly! I cut too big, and it took about 15 minutes to cook down. Once you add the mascarpone, it makes it look smaller, more like the receipe.

I added the thyme and basil to the breadcrumbs, realizing later it should be added to the sauce, but it came out fine.

The recipe states to warm the first few chicken breasts in the oven after cooking. I am a fan of this, since I get nervous the chicken won't cook through in just 4 minutes on each side.

My only thought is it needs more salt.

But delicious overall!

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Doesn't make much sense for FN chefs to make a big deal of using separate cutting boards for raw meat which go right into the sink, and washing their hands right after handling raw meat, if they are then going to use the same tongs to move partially cooked chicken around in the pan that they used to handle the chicken raw. Cross-contamination concerns extend to ALL implements that come into contact with raw meat! Heads up, FN! Also--I don't like to have to rate a recipe I haven't tried just to post a comment--how about adding a N/A rating to the other five that isn't averaged into the recipe's total rating?? Lastly--always when fennel is used in a recipe on FN, just the bulb (and maybe a frond is used--will someone use the stalk, or go over why the stalk isn't used? Is it too fibrous, or bitter? On my budget, I don't like to buy a food that can't be fully utilized.