Recipe: Chicken Braised with Fennel and Tomatoes

CHICKEN BRAISED WITH FENNEL AND TOMATOES

1 lb skinless, boneless chicken breasts
salt and fresh ground pepper
1 small fennel bulb (8 oz)
3 tbsp extra-virgin olive oil, divided use
1 (14 to 16 oz) can Italian-style tomatoes
1/4 cup water
1 tsp fennel seed

Cut chicken into 2-inch pieces and season with salt and pepper. Cut fennel crosswise into thin slices.

Heat 2 tablespoons of olive oil in a large frying pan. Add chicken and cook over medium-high heat until browned. Remove, leaving the drippings in the pan.

Add the fennel to the pan along with the remaining 1 tablespoon oil and cook, stirring, until lightly browned, 2 to 3 minutes.

Add the tomatoes to the pan along with 1/4 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.

Servings: 4
Source: The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny