Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don't have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice. Serve this easy chicken breast recipe with whole-wheat spaghetti or crusty bread to sop up the sauce. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.

Julia Clancy
Source: EatingWell Magazine, September/October 2018


Ingredient Checklist


Instructions Checklist
  • Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.

  • Add the remaining 1 tablespoon oil, tomatoes and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add vinegar; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar is reduced by about half, about 45 seconds. Add broth, garlic, fennel seeds and the remaining 1/4 teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.

Nutrition Facts

294 calories; protein 25.4g 51% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.4g; fat 16.7g 26% DV; saturated fat 4.1g 21% DV; cholesterol 70.3mg 23% DV; vitamin a iu 263.3IU 5% DV; vitamin c 4mg 7% DV; folate 7.7mcg 2% DV; calcium 45.8mg 5% DV; iron 2mg 11% DV; magnesium 33.9mg 12% DV; potassium 363.2mg 10% DV; sodium 370.6mg 15% DV.

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I added more tomatoes and garlic. I think some chopped parsley added after the butter gives more flavor Read More
Rating: 5 stars
This was so delicious and fairly easy. I wasn't going to use the fennel since it's not my favorite but toasting and crushing was done and the flavor was amazing. A crowd pleaser made it for 6 people and everyone loved it. Read More