---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN BRAISED WITH FENNEL, TOMATOES
  Categories: Poultry
       Yield: 4 servings
  
       1 lb Skinless, boneless chicken
            -breasts
            Salt
            Freshly ground pepper
       1 sm Fennel bulb, about 8 ounces
       3 tb Olive oil
       1 cn Italian-style stewed
            -tomatoes (16 oz)
       1 ts Fennel seed
  
   From “The 5 in 10 Chicken Breast Cookbook.”
   
   Cut the chicken into 2 1/2″ pieces and season with salt and pepper.
   Cut fennel crosswise into thin slices.
   
   Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over
   medium-high heat until browned, about 2 minutes on each side. Remove
   chicken to a plate, leaving the drippings in the pan. Add fennel to
   pan along with the remaining 1 tablespoon of oil. Cook, stirring,
   until lightly browned, about 2-3 minutes. Add tomatoes to the pan
   along with 1/4 cup water and fennel seeds. Bring to a boil, reduce
   heat to medium low. Return chicken and any of the accumulated juices
   on the plate to the pan. Cover and cook until the chicken is white
   but still moist, about 5-7 minutes.
  
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