Sautéed Chicken Breasts with Fennel and Rosemary

Name: Sautéed Chicken Breasts with Fennel and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters canned low-sodium chicken broth or homemade stock; 2 teaspoons dried rosemary, crumbled; 567 grams large fennel bulb (about , cut into 1/2-inch slices; 2 Tbsps chopped flat-leaf parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 2 Tbsps olive oil; 1 teaspoons salt; 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

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.

Instructions

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Rosemary

Fennel

Salt

Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes.

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Fennel

Broth

Remove the fennel and the cooking liquid from the pan.

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Fennel

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Frying 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.

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Whole Chicken

Pepper

Salt

Cooking Oil

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Frying Pan

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.

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Rosemary

Whole Chicken

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Frying Pan

Add the garlic; cook, stirring, for 30 seconds.

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Garlic

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.

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Fennel

Pepper

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Frying Pan

Let steam 5 minutes. Stir in the parsley.

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Parsley

Menu Suggestions: Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.

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Potato

Polenta

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.

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Wine