Tomato Fennel Braised Chicken


  • 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


  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.
Nutritional Analysis Per Serving:

Calories 293, Fat 9g, Cholesterol 82mg, Sodium 675mg, Carbohydrate 16g, Protein 36g, Calories from fat 28%.