This crowd-pleaser main dish was prepared by Ed Daly, a Curious Cuisiners member, for the November 2014 regular meeting. The original recipe from a Weight Watchers weekly publication, and is perfect for a cool night.
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, sprinkle with a teaspoon of flour.
Toss to coat.
3Hat 1 tsp. oil in large non-stick skillet over medium high heat.
Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 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 miutes.
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, miox borth with remaining flour
Stir into skillet.
Add salt and papper, and increase heat to high to bring to a boil.Reduce heat to medium-low and simmer 1 minute.
Add chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.
7Garnish with fennel fronds.
Serve with crusty bread or over rice ..