Chicken with fennel and olives
Uncooked boneless skinless chicken breast(s)
1 pound(s), halved crosswise
Uncooked fennel bulb(s)
1 small, thinly sliced
Fat free chicken broth
Canned Italian style stewed tomatoes
16 oz, in juice
1 clove(s), medium, minced
8 large, black, pitted and sliced
- In a large nonstick skillet, heat 1 teaspoon of oil. Sautee chicken until cooked through, about 3 minutes on each side. Transfer to a plate.
- Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
- In skillet, heat remaining 2 teaspoons of oil.
- Sautee 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. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes. Stir in olives and serve.