Tomato Fennel Braised Chicken
Recipe courtesy of California Ripe Olives.
1 tablespoon olive oil
4 (4 to 5-ounce) boneless, skinless chicken breast halves
2 medium bulbs Fennel, cut into 2-inch wedges
2 tablespoons thinly sliced garlic
1 pound Roma tomatoes, quartered and seeded
1 cup California Ripe Olives, whole, pitted
1 cup low sodium chicken broth
1/2 cup white wine
1 tablespoon chopped rosemary
Salt and ground black pepper to taste
- In a large high sided, oven-proof, sauté pan, heat olive oil over medium-high heat. Add chicken and brown for 3 to 4 minutes on each side. Transfer to a clean plate.
- Place fennel in pan and brown for 3 to 4 minutes until golden. Add garlic and cook for an additional 1 to 2 minutes.
- Return chicken to pan, add tomatoes, California Ripe Olives, chicken broth, wine and rosemary and bring to a boil. season with salt and pepper to taste, cover, place in a 400°F (205°C) oven for 20 minutes until cooked through.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 293; Calories From Fat: 28; Total Fat: 9g; Cholesterol: 82mg; Total Carbs: 16g; Protein: 36g; Sodium: 675mg.
Recipe and photograph courtesy of California Ripe Olives.