Tomato Fennel Braised Chicken

Tomato Fennel Braised Chicken: Main Image

Quick Facts

Servings: 4
Cook Time: 35 min.
This simple chicken dish makes a delicious weeknight meal in less than thirty minutes.

Ingredients

  • 1 Tbs olive oil
  • 4 (4-5 oz each) boneless, skinless chicken breast halves
  • 2 medium bulbs fennel, cut into 2-inch wedges
  • 2 Tbs thinly sliced garlic
  • 1 lb plum tomatoes, quartered and seeded
  • 1 cup olives, whole, pitted
  • 1 cup low sodium chicken broth
  • 1/2 cup white wine
  • 1 Tbs chopped rosemary
  • salt and pepper to taste (optional)

Directions

  • In a large high sided, oven proof, sauté pan, heat olive oil over medium-high heat. Add chicken and brown for 3-4 minutes on each side. Transfer to a clean plate. Place fennel in pan and brown for 3-4 minutes until golden. Add garlic and cook for an additional 1-2 minutes.
  • Return chicken to pan, add tomatoes, olives, chicken broth, wine and rosemary and bring to a boil. Season with salt and pepper to taste, cover, place in a 400 degree oven for 15 minutes until cooked through.

Nutrition Facts

Calories 299
  Calories from Fat 96 (32%)
(17%)Total Fat 11g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(25%)Cholesterol 76mg
(22%)Sodium 520mg
(36%)Potassium 1252mg
Total Carbohydrate 18g
(24%)Dietary Fiber 6g
Sugars 0g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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