Chicken With Fennel and Olives - Ww Core

Really delicious with lots of flavor. Fennel imparts a mild licorice-like flavor. From the weightwatchers.com site.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  teaspoons olive oil
• 1  lb boneless skinless chicken breast, halved crosswise
• 3⁄4 lb fennel bulb
• 1  small onion, thinly sliced
• 1  medium garlic clove, minced
• 1⁄2 cup canned chicken broth
• 16  ounces Italian-style stewed tomatoes, in juice
• 1⁄4 teaspoon table salt
• 1⁄8 teaspoon black pepper
• 2 1⁄4 ounces black olives, sliced

Directions

1. 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.
2. Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
3. In skillet, heat remaining 2 teaspoons of oil.
4. 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.
5. Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
6. Stir in olives and serve.