Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Fennel and Tomato 3.6 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 The chicken in this recipe steams on top of the vegetables as they cook on the stove. Ingredients 6 plum tomatoes, (about 1 pound), cored and cut in ¾-inch pieces 2 fennel bulbs, (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved ½ cup dry white wine Coarse salt and ground pepper 4 boneless, skinless chicken breast halves, (about 8 ounces each) Directions 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. Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes. Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds. To slice fennel, remove stalks and fronds. Halve bulb lengthwise through the root. Cut out tough part of core from each half, and discard. Thinly slice crosswise (for most tender pieces). Rate it Print