Chicken Breast - 1 boneless, cubed
Fennel Bulb - 1 medium sized, sliced
Red Pepper - 1 cup, diced
Crimini Mushrooms - 6 to 7 medium sized, diced
Lemon Zest - 1.5 tsp
Mirin - 3 tbsp
Chicken Broth - 3 cups
Olive Oil - 2 tbsp
Parsley - 1 tsp
Salt and Pepper - To Taste
1.Heat one tablespoon of olive oil in a pot and start browning chicken in it. After five minutes, add the sliced fennel, lemon zest, salt, pepper and mirin. Keep cooking till chicken is half done.
2.Add this stage add chicken broth to the pot and turn down the heat. Let it simmer while you heat the remaining oil in another pan and sauté the mushrooms and pepper in it with a sprinkling of parsley.
3.Add sautéed mushroom and pepper to soup and simmer till chicken is done. Serve warm garnished with a dollop of yogurt and left over fennel leaves.gredients: