This dish is delicious and needs no additional spices. The vegetables provide the flavor. I made this twice over Yom Tov; it’s really good.

2 teaspoons minced garlic
4 tablespoons olive oil
8 boneless, skinless chicken breasts, pounded thin
1 red onion, sliced
2 bulbs fennel, sliced
¼ cup black olive rings

In a large skillet, sauté  garlic in oil over medium heat for about 2 minutes. Add chicken breasts and sauté another two minutes. Add onion and fennel and continue sautéing until chicken is brown – about 7 minutes per side. Add black olives and sauté one more minute. Serve over rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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