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Ingredients
- 1 lb Skinless, boneless chicken breasts Salt Freshly grnd pepper
- 1 sm Fennel bulb, about 8 ounces
- 3 Tbsp. Extra virgin olive oil
- 1 can Italian-style stewed tomatoes (16 ounce)
- 1 tsp Fennel seed
Directions
- Cut the chicken into 2 1/2" pcs and season with salt and pepper.
- Cut fennel crosswise into thin slices.
- Heat 2 Tbsp. oil in a large fry pan. Add in chicken and cook over medium-high heat till browned, about 2 min on each side. Remove chicken to a plate, leaving the drippings in the pan. Add in fennel to pan along with the remaining 1 Tbsp. of oil. Cook, stirring, till lightly browned, about 2-3 min. Add in tomatoes to the pan along with 1/4 c. water and fennel seeds. Bring to a boil, reduce heat to medium low. Return chicken and any of the accumulated juices on the plate to the pan. Cover and cook till the chicken is white but still moist, about 5-7 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 91 | 88% |
| Total Fat 10.28g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 183mg | 5% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.0g | 0% |
| Protein 0.6g | 1% |
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