Chicken With Italian Sweet-Sour Fennel

• 1 small fennel bulb with stalks
• 2 teaspoons extra-virgin olive oil
• 4 (4-ounce) chicken cutlets
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup raisins
• 2 teaspoons red wine vinegar
• 1 tablespoon pine nuts, toasted

1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; saute 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

stalks, extravirgin olive oil, chicken cutlets, kosher salt, rosemary, freshly ground black pepper, white wine, chicken broth, raisins, red wine vinegar, pine nuts

Taken from www.myrecipes.com/recipe/chicken-with-italian-fennel (may not work)