This recipe can be made throughout the year because grape tomatoes are always in season.
INGREDIENTS:
* 1-1/2 lbs. skinless, boneless chicken breasts
* salt and pepper to taste
* 2 Tbsp. olive oil
* 2 fennel bulbs, thinly sliced and rinsed clean
* 4 cloves garlic, minced
* 1 onion, finely chopped
* 10 oz. can chicken broth
* 2 Tbsp. lemon juice
* pinch sugar
* 2 cups grape tomatoes
PREPARATION:
Season chicken with salt and pepper. Heat olive oil in large skillet and add chicken. Saute on medium heat for 3-4 minutes. Turn and saute 4-5 minutes on second side, until no longer pink in center. Remove chicken and set aside.Add fennel, garlic, and onion to skillet and cook over medium heat, stirring frequently, for about 5 minutes until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the grape tomatoes and capers. Simmer for 5 minutes, adding chicken to pan for last minute to heat through. Serve with hot cooked pasta. Serves 8
