This recipe can be made throughout the year because grape tomatoes are always in season.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 2 lbs. skinless, boneless chicken breasts
- salt and pepper to taste
- 3 Tbsp. olive oil
- 2 fennel bulbs, thinly sliced and rinsed clean
- 5 cloves garlic, minced
- 1 onion, finely chopped
- 10 oz. can chicken broth
- 4 Tbsp. lemon juice
- 1 Tbsp. sugar
- 2 cups grape tomatoes
Preparation:
Season chicken with salt and pepper. Heat olive oil in large skillet and add chicken. Saute on medium heat for 3-4 minutes. Turn and saute 4-5 minutes on second side, until no longer pink in center. Remove chicken and set aside.
Add fennel, garlic, and onion to skillet and cook over medium heat, stirring frequently, for about 5-8 minutes until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the grape tomatoes. Simmer for 5 minutes, adding chicken to pan for last minute to heat through, until fennel and chicken are tender. Serve with hot cooked pasta. Serves 8
