6 servings (serving size: 1 chicken breast half, 2/3 cup vegetables, and 1 teaspoon fennel fonds)

This dish is good served with egg noodles or with rice.

How to Make It

Step 1

Dredge the chicken in breadcrumbs. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 3 minutes on each side or until golden brown. Remove from pan.

Step 2

Heat 2 teaspoons oil in pan over medium heat. Add fennel bulb, zucchini, and leek; cook 5 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through tomatoes). Cover, reduce heat, and simmer 15 minutes or until the vegetables are tender, stirring occasionally.

Step 3

Return the chicken to pan; cover and cook 12 minutes or until the chicken is done. Sprinkle with fennel fronds.

Ratings & Reviews

JudithInBklyn's Review

November 03, 2010
This recipe was excellent. The vegetable combination was perfect for a Fall meal, since the ingredients are readily available and at their peak. It was easy to make and I can see using the same vegetable recipe to enhance fish or pasta dishes. I substituted diced tomatoes for the canned tomatoes and simply added more chicken broth to compensate for the missing liquid.