Chicken with Fennel, Tomato, and Tarragon Vinegar
Chicken with Fennel, Tomato, and Tarragon Vinegar might be just the main course you are searching for. One serving contains 221 calories, 25g of protein, and 8g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic cloves, tarragon vinegar, salt, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert. It is a good option if you're following a gluten free diet.
Instructions
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add chicken to pan; cook 3 minutes on each side.
Add fennel; cook 5 minutes, turning to brown.
Add garlic; saut 30 seconds.
Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits. Bring to a boil.
Add fennel; cover, reduce heat, and simmer 7 minutes.
Add chicken; cover and simmer 10 minutes.
Remove chicken and fennel from pan, and keep warm.
Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar to pan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes), stirring frequently.
Serve over chicken and fennel.
Garnish with additional tarragon sprigs, if desired.