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Ingredients
- 1 small fennel bulb with stalks
- 2 teaspoons extra-virgin olive oil
- 4 (4-ounce) chicken cutlets
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup raisins
- 2 teaspoons red wine vinegar
- 1 tablespoon pine nuts, toasted
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.
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