FLAVOR BOOSTER Fennel, tomato, and wine are common ingredients in Mediterranean cooking; in this recipe, they make a wonderful bed for chicken breast halves. Once the chicken is cooked through, the vegetables become a flavorful sauce to serve alongside.

　　

Ingredients

serves 4

　　6 plum tomatoes (about 1 pound), cored and cut into 3/4-inch pieces

　　2 fennel bulbs (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved for garnish

　　1/2 cup dry white wine

　　Coarse salt and ground pepper

　　4 boneless, skinless chicken breast halves (6 to 8 ounces each)

　　

Step 1

In a large, deep skillet, combine tomatoes, sliced fennel, and wine; season with salt and pepper. Place chicken breasts in a single layer on top of vegetables; season with salt and pepper. Bring to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is cooked through, 15 to 20 minutes.

　　

Step 2

Use a slotted spatula to transfer chicken to a cutting board and slice crosswise about 1/2 inch thick. To serve, divide vegetable mixture among shallow bowls; top each with a sliced breast. Garnish with reserved fennel fronds.

　　

Steaming the chicken

Step 3

Choose a skillet that is just deep enough to hold all the ingredients (the vegetables will wilt slightly during cooking), with enough room to cover tightly with a lid. Also, allow as much space as possible between the chicken breasts to ensure even cooking.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 323

　　

Step 6

Fat: 3.2g (0.8g Saturated Fat)

　　

Step 7

Protein: 54.7g

　　

Step 8

Carbohydrates: 12.4g

　　

Step 9

Fiber: 4.7g

　　Everyday Food: Light