Chicken With Fennel and Olives - Ww Core Recipe

Directions:

1. In a large nonstick skillet, heat 1 teaspoon of oil. Sauté chicken until cooked through, about 3 minutes on each side. Transfer to a plate.
2. Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
3. In skillet, heat remaining 2 teaspoons of oil.
4. Sauté fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs.
5. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
6. Stir in olives and serve.