1 lb Chicken breasts
-skinned and boned
Salt and fresh ground pepper
1 sm Fennel bulb (8 oz)
3 tb Extra-virgin olive oil
1 cn Italian-syle tomatoes
1 ts Fennel seed
1/4 c Water
1. Cut the chicken into 2«-inch pieces and season with salt and
pepper. Cut the fennel crosswise into thin slices.
2. Heat 2 tablespoones of the olive oil in a large frying pan. Add the
and cook over medium-high heat until browned, about 1« minutes per
side. Remove to a plate, leaving the drippings in the pan.
3. Add the fennel to the pan along with the remaining 1 tablespoon
oil and cook, stirring, until lightly browned, 2 to 3 minutes.
4. Add the tomatoes to the pan along with ¬ cup water and the fennel
seed. Bring to a boil, then reduce the heat to medium-low. Return the
chicken and any accumulated juices on the plate to the pan. Cover and
cook until the chicken is white but still moist, about 5 minutes.
The 5 in 10 Chicken Breast Cookbook
5 Ingredients in 10 Minutes or Less
by Melanie Barnard and Brooke Dojny