CHICKEN BOUILLABAISSE

Ingredients:
1/2 pound chicken tenderloins, cut into approx. ¼ x 1 inch slices
2 TBL extra virgin olive oil
1 cup diced onion
¾ cup diced celery
½ cup diced fresh fennel
2 tsp finely minced fresh garlic
2 bay leaves
¼ tsp dry oregano
½ tsp fennel seed
1/8 tsp crushed red pepper
1/8 tsp dry thyme
4 cups chicken broth
1 cup canned whole tomatoes, chopped with juice
20 strands saffron (optional)
1 tsp tarragon, chopped
1 tsp kosher salt
2 TBL basil, chopped

Directions:
In deep skillet over medium high heat, warm olive oil. Add onion, celery, fennel, garlic, bay leaves, oregano, fennel seed, crushed red pepper and thyme. Stir. Cook until vegetables are translucent, but not browned, about 2 - 3 minutes. Add chicken broth, tomatoes, saffron (if using), tarragon, salt and basil. Stir well and bring to a simmer. Add the chicken, stir, bring to a simmer again and cook until chicken is cooked through, about 1-2 minutes. Ladle into bowls and serve.

Nutritional Information:
Per Serving: 193 calories; 9 g fat; 2 g saturated fat; 10 g carbohydrate; 10 g fiber