CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH
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- 1 lb
- fennel bulb
- 1 lb
- boneless, skinless chicken breasts, cut into bite-size chunks
- 1-1/2 tsp
- fresh chopped rosemary
- 5 tsp
- flour, divided
- 1 Tbsp
- extra virgin olive oil, divided
- 1/4 c
- white or red wine
- 2 tsp
- garlic, minced
- 1 can(s)
- 14.5oz chicken broth
- 1/2 tsp
- salt, to taste
- 1/4 tsp
- pepper, to taste
1Trim stalk from fennel.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
2Put chicken on a plate and sprinkle with rosemary. Then sprinkle with 4 tsp. of flour. Toss to coat.
3Heat 1 tsp oil in large nonstick skillet over medium-high heat.
Add chicken and cook, turning occasionally, until lightly browned, but not fully cooked (about 6 minutes).
Transfer to plate.
4In same skillet, over medium-high heat, heat remaining 2 tsp oil.
Add fennel and onions.
Saute until lightly browned and almost tender (about 7 minutes).
5Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated (about 1 minute).
6In a small bowl, mix broth with remaining flour.
Stir into skillet.
Add salt and pepper to taste,
Increase heat to high and bring to a boil.
Reduce heat to medium-law; simmer 1 minute.
Add chicken and cook, tossing often, until chicken is cooked through (about 2 minutes).
Garnish with fennel fronds and serve.