Chicken with Fennel and Olives

3
1
1
Smartpoints value per serving
Total Time
31 min
Prep
10 min
Cook
21 min
Serves
4
Difficulty
Moderate
Fennel imparts a mild licorice-like flavor. Use its feathery fronds - they resemble fresh dill - as a seasoning.

Ingredients

olive oil

3 tsp

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

garlic clove(s)

1 medium clove(s), minced

canned chicken broth

½ cup(s)

canned Italian style stewed tomatoes

16 oz, in juice

table salt

¼ tsp

black pepper

tsp

olive(s)

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.

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