Sautéed Chicken Breasts with Fennel and Rosemary

Ingredients

• 0.5 cup chicken broth low-sodium homemade canned
• 2 teaspoons rosemary dried crumbled
• 1.3 pounds fennel bulb cut into 1/2-inch slices
• 2 tablespoons flat-leaf parsley chopped
• 2 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 4  chicken breasts boneless skinless ()

Equipment

• frying pan

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
2. 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.
3. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes.
4. Remove the fennel and the cooking liquid from the pan.
5. 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.
6. 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.
7. Add the garlic; cook, stirring, for 30 seconds.
8. 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.
9. Let steam 5 minutes. Stir in the parsley.
10. Menu Suggestions: Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.
11. 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.