Chicken and Fennel in Rosemary-Wine Broth

I have been so under the weather that even the storms east and west seem mild by comparison. Why people run around sick and don’t tell you they are sick is amazing to me. I’ve lost two weeks of my life during the holidays because someone couldn’t utter the words, I have a cold. This dinner is from the WW weekly.

Ingredients

• 1# fennel bulbs
• 1# boneless skinless chicken breasts, cut into bite-size pieces
• 1 1/2 t fresh chopped rosemary
• 5 t all-purpose flour, divided
• 1 T EVOO, divided
• 1 small red onion, chopped
• 1/4 C red or white wine
• 2 t minced garlic
• 14 1/2 zo. canned chicken broth
• 1/2 t salt, or to taste
• 1/8 t pepper , or to taste

Instructions

1. Trim stalk from fennel. Quarter lengthwise, then slice crosswise into small pieces; reserve fronds for garnish.
2. Put chicken pieces on a plate. Salt and pepper the pieces then sprinkle with 4 t flour and the rosemary. toss to coat.
3. heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally, until lightly browned, about 6 minutes. Transfer to a plate. Not the same one unless you have washed it.
4. In same skillet over medium-high heat, heat remaining 2 t oil. Add fennel and onion; sauce until lightly browned and almost ender, abut 7 minutes.
5. Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, abut 1 minute.
6. In a small bowl, mix broth with remaining flour; stir into skillet.
7. Add salt and pepper; increase heat to high and bring to a boil.
8. Reduce heat to medium-low; simmer 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes.
9. Garnish with fennel fronds and serve over rice.