Chicken With Italian Sweet-Sour Fennel

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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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