Chicken with Fennel and Tomato

1. 1

   In a large, deep skillet, combine tomatoes, sliced fennel, and wine; season with salt and pepper.

2. 2

   Place chicken breasts in a single layer on top of vegetables; season with salt and pepper.

3. 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. 4

   Use a slotted spatula to transfer chicken to a cutting board and slice crosswise about 1/2 inch thick.

5. 5

   To serve, divide vegetable mixture among shallow bowls; top each with a sliced breast.

6. 6

   Garnish with reserved fennel fronds.

7. 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. 8

   Also, allow as much space as possible between the chicken breasts to ensure even cooking.

9. 9

   (Per Serving)

10. 10

    Calories: 323

11. 11

    Fat: 3.2g (0.8g Saturated Fat)

12. 12

    Protein: 54.7g

13. 13

    Carbohydrates: 12.4g

14. 14

    Fiber: 4.7g

* Per serving · 4 servings · Values may vary.

No additional tips available.