Chicken with fennel and olives
1
Points®
Total time: 31 min • Prep: 10 min • Cook: 21 min • Serves: 4 • Difficulty: Easy
Try this main course at your holiday meal -- but remember, Fennel imparts a mild licorice-like flavour.
Ingredients
Olive oil
3 tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), halved crosswise
Uncooked fennel bulb
¾ pound(s)
Onion
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
⅛ pinch(es)
Garlic
1 clove(s), large, minced
Olives
8 large, black, pitted and sliced
Instructions
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.
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