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  Recipe Home » Poultry » Chicken Braised With Fennel~ Tomatoes
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  Chicken Braised With Fennel~ Tomatoes
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
1 lb Skinless, boneless chicken breasts
Salt
Freshly ground pepper
1 small Fennel bulb, about 8 ounces
3 tbsp Olive oil
1 can Italian-style stewed tomatoes (16 oz)
1 tsp Fennel seed
Instructions:
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.
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