Chicken with fennel and olives
1
Points® value
Total Time
31 min
Prep
10 min
Cook
21 min
Serves
4
Difficulty
Moderate
Fennel is one of Italy’s more commonly eaten vegetables and is the star of this simple recipe. We’ve sautéed the fennel to mellow its licorice-like flavor and enhance its natural sweetness. Zesty tomatoes and salty olives further neutralize its potency and creates a well-balance dish. While it belongs to the parsley family, its appearance more closely resembles celery due to its edible bulb and stalks. Use its feathery fronds to season and garnish the finished dish—they resemble fresh dill. You can find fennel at most grocery stores year-round. When shopping for it, select bulbs that are firm and free of cracks and have crisp stalks.
Ingredients
Olive oil
3 tsp
Uncooked skinless boneless chicken breast
1 pound(s), halved crosswise
Uncooked fennel bulb
¾ pound(s)
Onion
1 small, thinly sliced
Garlic
1 clove(s), minced
Chicken broth
½ cup(s)
Canned Italian style stewed tomatoes
16 oz, in juice
Table salt
¼ tsp
Black pepper
⅛ tsp
Olives
8 gm, black, pitted and sliced
