In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 - 4 minutes per side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest and olives.
Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets. Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.
To serve, spoon chicken onto serving platter and top with sauce. Sprinkle with parsley.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (632g)|
|Recipe Makes: 4|
|Calories from Fat: 303 (57%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 7g|
|Cholesterol 157.9mg||49 %|
|Sodium 719.5mg||25 %|
|Potassium 1273.8mg||34 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 13.7g|
|Protein 37.8g||54 %|
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Calories per serving: 535
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