Chicken and Fennel in Rosemary Wine Broth

I'll admit that when I picked this recipe and bought the ingredients, I wasn't super excited about it but it turned out way better than I had hoped for and I can't wait to make it again.  The flavors are delicious together and in my opinion, it's what a super light dinner should be - flavorful and satisfying.  I made rice for my kids but I put fresh arugula on the plate for my portion and spooned the hot chicken over the top which slightly wilted the arugula - the peppery flavor of the arugula went great with the sauteed onions and fennel in the recipe.  I also saved a little rosemary and chopped some fennel fronds for garnish when I plated the chicken.  Quick enough for a weeknight, but good enough that I'd serve it if I was having company over.

Chicken and Fennel in Rosemary Wine Broth (4 servings)

2 fennel bulbs
1 lb boneless skinless chicken breasts
2 tsp fresh rosemary, chopped
1 T flour (regular or gluten free)
1 small red onion, chopped
1/4 cup white wine
14 oz chicken broth
2 tsp. minced garlic
arugula, for serving
salt, pepper, olive oil

Slice just the bulb of the fennel into thin pieces.  You should have approximately 3 cups.  Chop the chicken breasts into small chunks.  Put chicken on a plate and sprinkle with 1 T of flour and rosemary and toss to coat.

Heat 1 tsp olive oil in large nonstick skillet over medium high heat.  Add chicken and cook, turning occasionally, until lightly browned, about 6 minutes.  Chicken will not be fully cooked through at this point.  Transfer to a plate.

In the same skillet, heat 2 tsp olive oil.  Add fennel and onion and saute until lightly browned and almost tender, about 7 minutes.  Add wine and garlic.  Deglaze the pan and simmer until almost all of the wine has evaporated, about 1 minute.  Add the broth, increase heat and bring to a boil.  Reduce heat to medium low and simmer for 1 minute.  Add chicken and cook, stirring often, until chicken is cooked through, about 2 minutes.  Season with salt and pepper and garnish with additional chopped rosemary or chopped fennel fronds.  Serve over arugula.

1 c = 2 freestyle points