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
- In a large nonstick skillet, heat 1 teaspoon of oil.
- Saute chicken until cooked through, about 3 minutes on each side.
- Transfer to a plate.
- Meanwhile, trim feathery sprigs from fennel.
- Finely chop and set aside 2 tablespoons.
- Halve and thinly slice bulb.
- In skillet, heat remaining 2 teaspoons of oil.
- Saute 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.
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)