Chicken with fennel and olives

1 - 4
PersonalPoints™ per serving
Total Time
31 min
10 min
21 min
Try this main course at your holiday meal -- but remember, Fennel imparts a mild licorice-like flavour.


Olive oil

3 tsp(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), halved crosswise

Uncooked fennel bulb(s)

¾ pound(s)

Uncooked onion(s)

1 small, thinly sliced

Fat free chicken broth

½ cup(s)

Canned Italian style stewed tomatoes

16 oz, in juice

Table salt

¼ tsp(s)

Black pepper


Garlic clove(s)

1 clove(s), medium, minced


8 large, black, pitted and sliced


  1. 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.
  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. 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.