Chicken With Fennel, Tomatoes, and Zucchini

Total Time
25mins
Prep 10 mins
Cook 15 mins

Cooking Light. November 2001. Serve with noodles or rice.

Ingredients Nutrition

Directions

  1. Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.
  3. Heat 2 teaspoons oil in pan over medium heat.
  4. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes).
  5. Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.
  6. Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Reviews

(1)
Most Helpful

I liked the combination of vegetables, all of my favorites in one pan. Perhaps a little more seasoning would have enhanced this dish even further? I found it rather bland and added a few crushed red pepper flakes as well as a TBS of pesto. Thank you for sharing this recipe.

Chefette2u April 06, 2009

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