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Chicken With Fennel Tomato and Tarragon Vinegar

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“Cooking Light.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. Add chicken to pan; cook 3 minutes on each side. Remove from pan. Add fennel; cook 5 minutes, turning to brown.
  3. Remove from pan. Add garlic; sauté 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits.
  4. Bring to a boil. Add fennel; cover, reduce heat, and simmer 7 minutes.
  5. Add chicken; cover and simmer 10 minutes.
  6. Remove chicken and fennel from pan, and keep warm.
  7. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil.
  8. Cook until reduced to 1 cup (about 10 minutes), stirring frequently.
  9. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.

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