Chicken with Fennel and Tomato

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Fennel and Tomato

Source: Everyday Food, January/February 2006


  • 6 plum tomatoes, (about 1 pound), cored and cut in 3/4-inch pieces
  • 2 fennel bulbs, (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved (see note)
  • 1/2 cup dry white wine
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (about 8 ounces each)


  1. In a large, deep skillet, combine tomatoes, fennel, and wine; season with salt and pepper. Arrange chicken breasts in a single layer on top of vegetables, allowing as much space between pieces as possible; season with salt and pepper.

  2. Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes.

  3. Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds.


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