Chicken with Italian Sweet-Sour Fennel

By thatjerseygirl

7 WW PP

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

Preparation

Step 1

--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.