2 fennel bulbs, white bulb trimmed and cut into 8 wedges 14 ounce can diced tomatoes 1/4 cup dry white wine 1 Tablespoon orange zest 3 garlic cloves, minced 2 teaspoons balsamic vinegar 2 or 3 dashes of red pepper flakes 6 skinless chicken breasts 2 Tablespoons chopped Italian parsley
Heat a large skillet over medium heat. Add tomatoes, wine, orange zest, garlic, vinegar and red pepper flakes. Bring to a boil then reduce heat to low. Place chicken breasts and fennel on top of tomato mixture and spoon sauce on top of chicken. Cover the skillet and cook for 25 minutes. Transfer the chicken and fennel to a plate and increase the heat to high or about 5 minutes or until the sauce thickens slightly. Spoon the sauce over chicken & fennel; sprinkle with parsley and serve.