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Chicken with Italian Sweet-Sour Fennel

 

Chicken with Italian Sweet-Sour Fennel

Total Time: 15 Mins

Ingredients:

  • 1 small fennel bulb with stalks
  • 2 teaspoons extra-virgin olive oil
  • 4 (4-ounce) chicken cutlets
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/4 cup raisins
  • 2 teaspoons red wine vinegar
  • 1 tablespoon pine nuts, toasted

Directions:

  1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
  2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.