Chicken Milanese with Tomato and Fennel Sauce

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This meal was delicious. We already had seasoned bread crumbs in the pantry so we used those instead of using plain and adding the other spices. Cooked the fennel longer than the recipe said so that it would be more soft. We served this over a bed of spinach and topped with shaved parmesan cheese. Next time are are going to try it over arugula. AMAZING!!!

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A bit labor intensive but well worth the effort. The tomato and fennel sauce was delicious. I'm planning on using the sauce over asparagus tonight. I was impatient and only pounded the chicken breasts to about 3/4" which worked alright however they would have tasted better at the 1/4 to 1/2 inch thickness recommended in the recipe.

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this was pretty good, i would say the thyme is a bit over powering and would cut back on it next time (unless you really liked that flavor, also cook the fennel for longer than the recipe to be sure it is softened. i would make this again though with a few changes - it is tasty

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We loved this. Made it last night and I was worried that there was no broth or juices to make the sauce, but the mascarpone melted into a beautiful sauce and we loved it. I told my husband that it reminded me of something from one of our favorite restaurants and he said "it's better than that".

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I made it last night and it was so delicious! I wanted something different to make with chicken breasts and I remember watching this a couple of days ago. I just happened to have everything for the recipe too. I am so glad that I tried it. The mascarpone really ties all the flavors together and makes it taste fantastic! I have to say I changed the process a little to make it more health conscience and to my taste. I baked the chicken and drizzled olive oil on it. For the sauce, I added chicken stock and some Better Than Boullion to give it more of a chicken flavor and I didn't have as much fennel and tomatoes (it didn't need it and I used yellow tomatoes. It just came out excellent! Love the leftovers too!

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I made this the other night and it was amazing!!!

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This was my first time eating fennel. The sauce was really delicious. The tomatoes really helped balance out this dish I think. The dish was so good but kind of heavy but it was so good that I ate so much of it! So bad! I will make this again though. yum!

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This recipe was fantastic! I had never used fennel and had always been curious about it...the sauce was AMAZING! The only critique I have of the recipe is that the next time I make it I will seriously double the sauce recipe. This would be divine as a pasta sauce too...thanks Giada!

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Great Sauce! Very Good Chicken. I added 1/2 of a Spanish onion to the fennel as it cooked, then cooked 6 to 8 white mushrooms in a separate pan with 1 Tbsp butter, garlic powder, paprika, a dash of onion salt and a light sprinkle of Cajun seasonings. I added the mushrooms to the fennel/onion mixture when I added the garlic (I added 6 small to medium garlic cloves thinly sliced. I used the juice from the mushroom pan and 1/4 cup of chicken stock to thin the sauce slightly. I finished the sauce with 1/8 to 1/4 tsp white pepper. Very tasty sauce!

I added about 1/8 to 1/4 tsp garlic powder, onion powder, lemon pepper, magic rub, famous Daves Steak and Burger seasoning and a sprinkle of salt and pepper to the flour and used Italian bread crumbs to coat the chicken. The combination was very tasty indeed. Thanks for the base recipe Giada!

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This is really delicious...the fennel sauce was so good I could eat it with just some good bread. Giada's recipes are always outstanding. Try the pot roast with the dried mushrooms, it is soooo good, best recipe for pot roast ever.