Chicken With Fennel and Olives - Ww Core |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Really delicious with lots of flavor. Fennel imparts a mild licorice-like flavor. From the site. Ingredients:
3 teaspoons olive oil |
1 lb boneless skinless chicken breast, halved crosswise |
3/4 lb fennel bulb |
1 small onion, thinly sliced |
1 medium garlic clove, minced |
1/2 cup canned chicken broth |
16 ounces italian-style stewed tomatoes, in juice |
1/4 teaspoon table salt |
1/8 teaspoon black pepper |
2 1/4 ounces black olives, sliced |
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.
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