Sauteed Chicken Breasts With Fennel And Rosemary

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.