Chicken With Fennel and Olives - Ww Core

Ingredients

• 3 teaspoons olive oil
• 1 lb boneless skinless chicken breast
• halved crosswise
• 34 lb fennel bulb
• 1 small onion
• thinly sliced
• 1 medium garlic clove
• minced
• 12 cup canned chicken broth
• 16 ounces Italian-style stewed tomatoes
• in juice
• 14 teaspoon table salt
• 18 teaspoon black pepper
• 2 14 ounces black olives
• sliced

Instructions

1. In a large nonstick skillet, heat 1 teaspoon of oil.
2. Saute chicken until cooked through, about 3 minutes on each side.
3. Transfer to a plate.
4. Meanwhile, trim feathery sprigs from fennel.
5. Finely chop and set aside 2 tablespoons.
6. Halve and thinly slice bulb.
7. In skillet, heat remaining 2 teaspoons of oil.
8. Saute fennel bulb, onion and garlic until lightly browned, about 3 minutes.
9. Add broth and simmer for 5 minutes.
10. Add tomatoes, salt, pepper and fennel sprigs.
11. Bring to a simmer, then return chicken to skillet.
12. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
13. Stir in olives and serve.