Sautéed Chicken Breasts with Fennel and Rosemary
Sautéed Chicken Breasts with Fennel and Rosemary is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 10g of fat, and a total of 240 calories. If you have chicken broth, garlic, fresh-ground pepper, and a few other ingredients on hand, you can make it. It works well as an affordable main course. From preparation to the plate, this recipe takes roughly 45 minutes.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes.
Add the 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.
Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 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 5 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. Cover the pan and remove from the heat.
Let steam 5 minutes. Stir in the parsley.
Menu Suggestions: Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.
Wine Recommendation: The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.