FLAVOR BOOSTER Fennel, tomato, and wine are common ingredients in Mediterranean cooking; in this recipe, they make a wonderful bed for chicken breast halves. Once the chicken is cooked through, the vegetables become a flavorful sauce to serve alongside.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a large, deep skillet, combine tomatoes, sliced fennel, and wine; season with salt and pepper. Place chicken breasts in a single layer on top of vegetables; season with salt and pepper. Bring to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is cooked through, 15 to 20 minutes.
Step 2
Use a slotted spatula to transfer chicken to a cutting board and slice crosswise about 1/2 inch thick. To serve, divide vegetable mixture among shallow bowls; top each with a sliced breast. Garnish with reserved fennel fronds.
Steaming the chicken
Step 3
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. Also, allow as much space as possible between the chicken breasts to ensure even cooking.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 323
Step 6
Fat: 3.2g (0.8g Saturated Fat)
Step 7
Protein: 54.7g
Step 8
Carbohydrates: 12.4g
Step 9
Fiber: 4.7g
