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Recipe Name: Chicken Braised with Fennel & Tomatoes
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4


Directions: 1. Cut the chicken into 2-inch pieces and season with salt and pepper. Cut the fennel crosswise into thin slices. 2. Heat 2 tablespoones of the olive oil in a large frying pan. Add the chicken and cook over medium-high heat until browned, about 1 minutes per side. Remove to a plate, leaving the drippings in t he pan. 3. Add the fennel to the pan along with the remaining 1 tablespoon oil and cook, stirring, until lightly browned, 2 to 3 minutes. 4. Add the tomatoes to the pan along with cup water and the fennel seed. Bring to a boil, then reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan. Cover and cook until the chicken is white but still moist, about 5 minutes. The 5 in 10 Chicken Breast Cookbook 5 Ingredients in 10 Minutes or Less by Melanie Barnard and Brooke Dojny ISBN 0-688-12689-8 Ingredients:
1 Pound(s) chicken breasts skinned and boned
-1 small fennel bulb (8 oz)
3 Tablespoon(s) extra-virgin olive oil
1 Can(s) italian-syle tomatoes (14-16 oz)
-1

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