Chicken With Fennel Tomato and Tarragon Vinegar

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
15 mins
Cook
15 mins

Cooking Light.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown.
  3. Remove from pan. Add garlic; sauté 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits.
  4. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes.
  5. Add chicken; cover and simmer 10 minutes.
  6. Remove chicken and fennel from pan, and keep warm.
  7. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil.
  8. Cook until reduced to 1 cup (about 10 minutes), stirring frequently.
  9. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.