Chicken With Fennel And Red Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 lb boneless skinless chicken breast
• 1 tablespoon extra virgin olive oil
• 1 medium onion, cut in 1/2-inch thick crescents
• 1 red bell pepper, cut in 1/2-inch thick strips
• 1/2 large fennel bulb, cut in 1/2-inch thick strips
• 1 large garlic clove, finely chopped
• 1 teaspoon ground cumin
• 1 (15 ounce) can beans, rinsed and drained
• 1/4 cup chopped flat leaf parsley
• 1/2 cup reduced-sodium fat-free chicken broth, divided
• 1 tablespoon wine vinegar
• 2 -3 teaspoons cornstarch
• salt & freshly ground black pepper (to taste0)

Recipe

• 1 cut chicken into 1/2-inch wide by 2-inch long strips.
• 2 heat oil in a medium, non-stick skillet over medium-high heat. cook chicken until on the outside. transfer to a plate.
• 3 add onion, red pepper and fennel to the pan. stir to coat with oil and juices from the chicken. sauté 2 minutes. mix in garlic. cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
• 4 return chicken to the pan. stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. simmer until chicken is in the center and vegetables are still al dente, 5 to 6 minutes.
• 5 with a slotted spoon, transfer food to a bowl and keep warm on the side. mix cornstarch into the remaining broth until well blended. stir into the liquid in the pan. heat to a simmer, stirring constantly, until mixture thickens. return chicken mixture to the pan. stir until mixture is coated with the sauce and heated through. season to taste with salt and pepper.
• 6 serve with rice or roasted potatoes.