Chicken with Fennel, Tomato and Tarragon Vinegar

I have been trying to get healthy. I told myself that this was the year to do it, and stick with it. So far, so good, and I have Cooking Light magazine to thank for some pretty amazing low fat dinners. I've tried a few recipes out of there before and was always pleased.
This is the dinner we had tonight and it was wonderful!! Served with some garlic green beans and a hunk of French bread, we had a fabulous meal.

Chicken with Fennel, Tomato and Tarragon Vinegar

1 tsp olive oil
8 skinless, boneless chicken thighs (about 1 lb)
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 fennel bulbs, trimmed and quartered
3 garlic cloves, minced
1 (14 oz) can fat-free, less sodium chicken broth
1/3 cup tarragon vinegar
2 fresh tarragon sprigs
2 cups chopped seeded peeled tomato
1 T whipping cream
1/2 tsp sugar
Fresh tarragon sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Add chicken to pan, cook 3 minutes on each side. Remove from pan. Add fennel, cook 5 minutes, turning to brown. Remove from pan. Add garlic, saute 30 seconds. Add broth, vinegar, and 2 tarragon sprigs, scraping pan to loosen browned bits. Bring to a boil. Add fennel, cover, reduce heat, and simmer 7 minutes. Add chicken, cover and simmer 10 minutes. Remove chicken and fennel from pan, and keep warm.

2. Add 1/4 tsp salt, 1/8 tsp pepper, tomato, cream, and sugar to pan; bring to a boil. Cook until reduced to 1 cup (about 10 minutes), stirring frequently. Serve over chicken and fennel. Garnish with additional tarragon sprigs, if desired.

Yield: 4 servings (2 thighs, 2 fennel quarters, and 1/4 cup sauce)

237 calories 7.5 g fat