Lemon Chicken and Fennel

Ingredients

• 1 lb boneless skinless chicken breast
• salt
• lemon pepper
• 1 tablespoon olive oil, divided
• 1 fennel bulb, thinly sliced and rinsed clean
• 2 garlic cloves, minced
• 2 onions, finely chopped
• 3/4 cup chicken broth
• 3 tablespoons lemon juice
• 1 teaspoon sugar or Splenda granular
• 1 cup grape tomatoes

Directions

1. 1

   Lightly pound cutlets until they are of an even thickness. Season chicken with lemon pepper and salt to taste. Heat 2 teaspoons of 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.

2. 2

   Add remainin teaspoon of olive oil to the pan along with fennel and onion to skillet and cook over medium heat, stirring frequently, for about 4-5 minutes. Add garlic and cook an additional minute. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and simmer for 5-8 minutes. Add chicken to pan and cotinue to cook for 3-4 minutes, For for last minute add grape tomatoes to heat through, until fennel and chicken are tender.

3. 3

   Serve with pasta, rice or your favorite grain to soak up the sauce.