1 lb Skinless, boneless chicken
-breasts Salt Freshly ground pepper 1 sm Fennel bulb, about 8 ounces
3 tb Olive oil
1 cn Italian-style stewed
-tomatoes (16 oz) 1 ts Fennel seed
From “The 5 in 10 Chicken Breast Cookbook.” Cut the chicken into 2 1/2″ pieces and season with salt and pepper. Cut fennel crosswise into thin slices. Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over medium-high heat until browned, about 2 minutes on each side. Remove chicken to a plate, leaving the drippings in the pan. Add fennel to pan along with the remaining 1 tablespoon of oil. Cook, stirring, until lightly browned, about 2-3 minutes. Add tomatoes to the pan along with 1/4 cup water and fennel seeds. Bring to a boil, reduce heat to medium low. Return chicken and any of the accumulated juices on the plate to the pan. Cover and cook until the chicken is white but still moist, about 5-7 minutes.