ITALIAN BRAISED CHICKEN & FENNEL
01/11/07 08:34 PM
ITALIAN BRAISED CHICKEN & FENNEL (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