Chicken With Fennel and Olives - Ww Core

• 3 teaspoons olive oil
• 1 lb boneless skinless chicken breast, halved crosswise
• 34 lb fennel bulb
• 1 small onion, thinly sliced
• 1 medium garlic clove, minced
• 12 cup canned chicken broth
• 16 ounces Italian-style stewed tomatoes, in juice
• 14 teaspoon table salt
• 18 teaspoon black pepper
• 2 14 ounces black olives, sliced

1. In a large nonstick skillet, heat 1 teaspoon of oil.
2. Saute chicken until cooked through, about 3 minutes on each side.
3. Transfer to a plate.
4. Meanwhile, trim feathery sprigs from fennel.
5. Finely chop and set aside 2 tablespoons.
6. Halve and thinly slice bulb.
7. In skillet, heat remaining 2 teaspoons of oil.
8. Saute fennel bulb, onion and garlic until lightly browned, about 3 minutes.
9. Add broth and simmer for 5 minutes.
10. Add tomatoes, salt, pepper and fennel sprigs.
11. Bring to a simmer, then return chicken to skillet.
12. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
13. Stir in olives and serve.

olive oil, chicken, fennel bulb, onion, garlic, chicken broth, italianstyle stewed, salt, black pepper, black olives

Taken from www.food.com/recipe/chicken-with-fennel-and-olives-ww-core-313339 (may not work)