WW - Chicken and Fennel in Rosemary-Wine Broth

This is not 100% paleo, this is from Weight Watchers, but we love it so much don't want to lose the recipe.

Chicken and Fennel in Rosemary-Wine Broth

Ingredients:

1-2 fennel bulbs

1 pound chicken breasts,cut into bite size pieces

 2 tsp fresh rosemary, chopped

5 Tsp (Gluten free) flour, divided

8 oz sliced mushrooms

1 TBS olive oil, divided

1 red onion, chopped

1/4cup white cooking wine

2 tsp garlic

14.5 oz chicken broth

1/2 tsp salt or to taste

1/8 tsp pepper

Instructions

Trim stalk from fennel. Quarter bulb(s) lengthwise and then slice crosswise into small pieces; reserve fronds for garnish (you will have about 3 cups fennel).

Put chicken on a plate and sprinkle with rosemary; sprinkle with 4 tsp flour and toss to coat.

Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning occasionally with tongs, until lightly browned, about 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked at this point).

In same skillet over medium-high heat, heat remaining 2 tsp oil. Add fennel and onion; sauté until lightly browned and almost tender, about 5 minutes.  Add mushrooms, saute a few more minutes.

Add wine and garlic; reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.

In a small bowl, stir together broth with remaining 1 tsp flour; stir into skillet. Add salt and pepper; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 1 minute. Add chicken; cook, tossing often, until chicken is cooked through, about 2 minutes.

- we served over Rice for family, over cauliflower rice for me.  Saute'ed Kale on the side.