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Tomato Fennel Braised Chicken

  • Serves 4

Ingredients

  • Ingredients

    • 1 tablespoon olive oil
    • 4 (4-5 oz) boneless, skinless chicken breast, halves
    • 2 medium bulbs fennel, cut into 2-inch wedges
    • 2 tablespoons thinly sliced garlic
    • 1 pound Roma tomatoes, quartered and seeded
    • 1 cup California Black Ripe Olives, whole, pitted
    • 1 cup low sodium chicken broth
    • 1/2 cup white wine
    • 1 tablespoon chopped rosemary
    • Salt and pepper to taste

Directions

  1. In a large high sided, oven proof, sauté pan, heat olive oil over medium-high heat.
  2. Add chicken and brown for 3-4 minutes on each side. Transfer to a clean plate.
  3. Place fennel in pan and brown for 3-4 minutes until golden. Add garlic and cook for an additional 1-2 minutes.
  4. Return chicken to pan, add tomatoes, California Ripe Olives, chicken broth, wine and rosemary and bring to a boil.
  5. Season with salt and pepper to taste, cover, place in a 400°F oven for 20 minutes until cooked through.