FENNEL CHICKEN Rosemary & Basil Seasoned Sea Salt
1 small fennel bulb with stalks
2 teaspoons EVOO
16 ounces chicken tenders
1 tablespoon Rosemary & Basil Seasoned Sea Salt
¼ cup white wine
¾ cup fat free chicken broth
2 teaspoons balsamic vinegar
1 tablespoon pine nuts, toasted
1. Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups.
2. Heat oil in a large skillet over medium-high heat. Sprinkle chicken with Rosemary & Basil Seasoned Sea Salt. Add chicken to the pan and cook 2 minutes on each side or until cooked. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine.
3. Add broth raisins and vinegar; cover and cook 4 minutes or until tender. Return chicken to pan. Sprinkle with pine nuts and fennel fronds.