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1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
1/2 teaspoon kosher salt, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup raisins
2 teaspoons red wine vinegar
1 tablespoon pine nuts, toasted
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1st Keep
 Elizabeth_R._Patz
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