What You Will Need:
4 Chicken breast
2 Fennel bulbs sliced
1 Large red onion sliced
1 Can of Artichoke hearts quartered
1 box of chicken stock
1 Tbsp red wine vinegar or apple cider vinegar
salt and pepper
Pre Heat the oven to 375.
Season the chicken breast with salt and pepper and heat up a skillet to high heat.
Sear the chicken breast on each side for 3 to 4 minutes then set aside in a baking dish.
In the same pan you seared the chicken in, lower the heat to medium high and add the sliced fennel, onion, and quartered artichoke hears. Cook until the ingredients start to soften.
Add the artichoke, fennel, and onion to the baking dish with the chicken in it.
Pour 1 1/2 Cups of chicken stock over the chicken and vegetables.
Bake for 15 minutes.
While the chicken is baking in the same pan you cooked the chicken and vegetables in, add the rest of the chicken stock to the pan and simmer down until it reduces about 10 minutes.
Add the red wine or apple cider vinegar 1 minute before you remove the sauce from the pan.
Remove the chicken from the oven and after plating, top off the chicken with your pan sauce.
*Serving is 1 chicken breast with 1 1/2 Cups of the vegetables:
187 Cals, 1.2 G fat, 15.6 G carb, 9.7 G fiber, 30.9 G pro, 3G sugar