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Chicken with Fennel and Tomato

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Chicken with Fennel and Tomato

Prep: 20 minutes
Total: 40 minutes

Ingredients

Serves 4

  • 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)

Directions

  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.
From Everyday Food, January/February 2006

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