Delicate, thin sliced chicken breast simmered in a little white wine with sautéed fennel, sweet pepper and cherry tomatoes. Quick, easy and seasonally delicious!

INGREDIENTS – serves 2

3T olive oil
1 chicken breast, butterflied in two pieces
1 fennel, core removed and sliced thin
1 bell pepper, red, orange or yellow, thin sliced
1/4t thyme
1/8t red pepper flakes
2 garlic cloves, minced
1/2c white whine
2c cherry tomatoes

INSTRUCTIONS

Bring a large skillet to medium-med-high heat and sprinkle both sides of the chicken breast pieces with salt and pepper. Sear the chicken on both sides in olive oil for about 2 minutes on each side, until they easily pull up from the pan. Remove to a plate and set aside (its ok if they aren’t cooked through yet, they go back in the pan in a minute).

Sauté the fennel for about 2 minutes with a pinch of salt (feel free to add a little more oil if you need it), stir occasionally until lightly browned then add the pepper with another little pinch of salt, thyme, red pepper flakes and garlic. Stir occasionally for another few minutes until the pepper starts to soften then pour in the white wine, stir it in scraping all the brown bits off the bottom of the pan, bring to a simmer. Place the chicken back in the pan, nestling it into the veg then dump the tomatoes on top and cover the pan with a lid for 5 minutes.

Give it a little stir then serve over mashed potatoes, rice, pasta, etc.

ENJOY!