Sauteed Chicken Breasts With Fennel and Rosemary
- Ready In:
- 4 teaspoons olive oil, separated
- 1 large fennel bulb, cut into 1/2-inch slices (about 1 1/4 pounds, use 2 smaller heads if need be)
- 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, crumbled
- 1⁄4 teaspoon salt
- 2⁄3 cup fat free chicken broth
- 4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
- 1⁄4 teaspoon fresh ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped flat leaf parsley
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Join The Conversation
I just prepared four meals ahead of time for my diet (BTW, perfect for it!!!) and chose this recipe. The only thing I did differently is I added 1 stalk of lemongrass and 1/2 tsp. of lavender to the fennel. It works extremely well together. Love this recipe!! Its absolutely delicious!! Thank you for sharing!!