Ingredients
6 plum tomatoes, (about 1 pound), cored and cut in 3/4-inch pieces
2 fennel bulbs, (10 to 12 ounces each), halved, cored, and thinly sliced crosswise, fronds reserved
1/2 cup dry white wine
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (about 8 ounces each)
Preparation
In a large, deep skillet, combine tomatoes, fennel, and wine; season with salt and pepper. Arrange chicken breasts in a single layer on top of vegetables, allowing as much space between pieces as possible; season with salt and pepper.
Bring mixture to a boil; reduce heat to medium-low, cover skillet, and simmer gently until chicken is opaque throughout, 15 to 20 minutes.
Slice chicken breasts, and serve on top of vegetable mixture; garnish with reserved fennel fronds.
To slice fennel, remove stalks and fronds. Halve bulb lengthwise through the root. Cut out tough part of core from each half, and discard. Thinly slice crosswise (for most tender pieces).
