Chicken With Fennel and Olives - Ww Core
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.78 ml olive oil
- 453.59 g boneless skinless chicken breast, halved crosswise
- 340.19 g fennel bulb
- 1 small onion, thinly sliced
- 1 medium garlic clove, minced
- 118.29 ml canned chicken broth
- 453.59 g Italian-style stewed tomatoes, in juice
- 1.23 ml table salt
- 0.61 ml black pepper
- 63.78 g black olives, sliced
directions
- In a large nonstick skillet, heat 1 teaspoon of oil. Sauté chicken until cooked through, about 3 minutes on each side. Transfer to a plate.
- Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
- In skillet, heat remaining 2 teaspoons of oil.
- Sauté fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs.
- Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
- Stir in olives and serve.
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RECIPE SUBMITTED BY
KelBel
United States