Chicken with Summer Tomatoes, Fennel, and Green Olives

• 2 boneless skinless chicken breasts
• 1 fennel bulb, cored and sliced into 1/4 inch pieces
• 1/2 medium onion, sliced into 1/4 inch pieces
• 2 Tbs vegetable oil
• 2 large tomatoes, diced
• 1/3 cup dry white wine
• 1 cup fresh basil, julienned
• 1/3 cup green olives, pitted and halved
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Heat 1 Tbs oil in a heavy bottom skillet over medium heat. Sear chicken breasts for 5 minutes on each side and set aside. Add 1 Tbs of oil to skillet along with sliced fennel, onions, and salt. Saute for 8 to 10 minutes or until veggies are slightly browned and softened, stirring occasionally. Add tomatoes and wine along with partially cooked chicken breasts. Nestle chicken amongst the veggies and cover with a lid. Simmer for 8 to 10 minutes. Add olives and basil and cook for 8 to 10 minutes more or until chicken is cooked to 165 degrees.