Chicken with Fennel & Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¼ cup olive oil
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 fennel bulbs, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup white wine
  • 1 28-ounce can diced tomatoes, with juice
  • Zest of one lemon
  • 2 tablespoons capers
  • ¼ cup fresh basil, julienned
Instructions
  1. Heat olive oil over high heat in a large skillet. Meanwhile, use paper towels to dry each chicken breast, then season with the salt and pepper. Once the oil is hot, arrange the chicken breasts in a single layer and brown for four minutes per side. Remove the chicken breasts to a plate and cover with foil.
  2. Turning the heat to medium, sauté the fennel and shallots until soft, about five minutes. Add the wine, and scrape the bottom of the skillet to stir in the browned bits of chicken and vegetables. Place the chicken breasts back into the skillet and pour the diced tomatoes, juice and all, over the chicken. Cover and cook for 12-15 minutes, until the chicken is cooked through.
  3. Add the lemon zest and capers; stir to combine. Pour the chicken and sauce into a serving bowl or platter and sprinkle with the fresh basil. Serve immediately.
Notes
Adapted from a recipe by Food Network.
Recipe by The California Table at http://thecaliforniatable.com/recipe-chicken-with-fennel-tomatoes/