Chicken with fennel and olives
1
Points®
Total time: 31 min • Prep: 10 min • Cook: 21 min • Serves: 4 • Difficulty: Easy
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
Instructions
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. 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.