Chicken with Fennel and Tomato

• 6 plum tomatoes (about 1 pound), cored and cut into 3/4-inch pieces
• 2 fennel bulbs (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved for garnish
• 1/2 cup dry white wine
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)

1. In a large, deep skillet, combine tomatoes, sliced fennel, and wine; season with salt and pepper.
2. Place chicken breasts in a single layer on top of vegetables; season with salt and pepper.
3. Bring to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is cooked through, 15 to 20 minutes.
4. Use a slotted spatula to transfer chicken to a cutting board and slice crosswise about 1/2 inch thick.
5. To serve, divide vegetable mixture among shallow bowls; top each with a sliced breast.
6. Garnish with reserved fennel fronds.
7. Choose a skillet that is just deep enough to hold all the ingredients (the vegetables will wilt slightly during cooking), with enough room to cover tightly with a lid.
8. Also, allow as much space as possible between the chicken breasts to ensure even cooking.
9. (Per Serving)
10. Calories: 323
11. Fat: 3.2g (0.8g Saturated Fat)
12. Protein: 54.7g
13. Carbohydrates: 12.4g
14. Fiber: 4.7g

tomatoes, fennel bulbs, white wine, salt, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-with-fennel-and-tomato-387532 (may not work)