Chicken with Italian Sweet-Sour Fennel

7 WW PP
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    small fennel bulb with stalks

  • 2

    tsp extra-virgin olive oil

  • 4

    (4-oz) chicken cutlets

  • 1/2

    tsp kosher salt, divided

  • 1/2

    tsp dried rosemary, crushed

  • 1/4

    tsp freshly ground black pepper

  • 1/4

    cup white wine

  • 3/4

    cup chicken broth

  • 1/4

    cup raisins

  • 2

    tsp red wine vinegar

  • 1

    Tbs pine nuts, toasted

Directions

--Mince 1 Tbs fennel frounds. Thinly slice bulb to measure 2 cups (discarding core). --Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 tsp 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; saute 1 minute. Stir in wine. Add 1/4 tsp salt, broth, raisins and vinegar; cover and cook 4 minutes, or until fennel is tender. Return chicken to the pan. Sprinkle with pine nuts and fennel fronds. Serve with creamy polenta and herbed green beans.

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