Ingredients
3/4 teaspoon fennel seed, crushed3/4 teaspoon salt, divided1/2 teaspoon pepper, divided1/4 teaspoon garlic powder1/4 teaspoon dried oregano4 boneless skinless chicken breast halves (5 ounces each)2 teaspoons plus 1 tablespoon olive oil, divided1 large sweet red pepper, thinly sliced1 medium sweet yellow pepper, thinly sliced4 shallots, thinly sliced1 cup chicken broth1-1/2 teaspoons minced fresh rosemary1 tablespoon balsamic vinegar
Preparation
In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken.
In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°.
Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender.
Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.
