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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
      01/11/07 08:34 PM

(4 servings)

4 tomatoes, chopped finely
1 garlic clove, crushed
1/4 cup white wine
2 tsp balsamic vinegar
salt & pepper
4 skinless chicken breast
4 small fennel bulbs, quartered

flat leaf parsley, to garnish (optional)

Put tomatoes, garlic, wine, vinegar, salt, and pepper in a large, nonstick skillet and bring to a boil. Reduce the heat and add the chicken and fennel pieces. Cover and simmer for about 30 minutes, or until the chicken and fennel are tender.

Using a slotted spoon, transfer the chicken and fennel to warm serving plates.

Bring the sauce to a boil and cook, stirring occasionally until thickened slightly. Spoon the sauce over the chicken and serve with white rice and garnished with parsley.

NUTRITIONAL INFORMATION: (not including rice)
calories - 166
protein - 32 g
carbs - 5 g
sugar - 5 g
fat 2 g
saturates - .50 g

The Essentials Collection - Low Fat, by Susanna Tee


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* ITALIAN BRAISED CHICKEN & FENNEL Shell Marr 01/11/07 08:34 PM

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