Name: Sauteed Chicken Breasts with Fennel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large fennel bulb; 2 tsp dried rosemary; ½ tsp salt; ½ cup chicken broth; 4 chicken; ¼ tsp fresh ground black pepper; 2 garlic cloves; 2 tbsp flat-leaf parsley

sauteed chicken breast with fennel recipe

How To Make Sauteed Chicken Breasts with Fennel

These sauteed chicken breasts offer a Mediterranean twist brought by rosemary, garlic, and fennel; and comes with a savory sauce for a richer meal.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspolive oil
1large fennel bulb,(about 1¼ lbs)
2tspdried rosemary
½tspsalt
½cupchicken broth,low-sodium
4chicken,boneless, skinless
¼tspfresh ground black pepper
2garlic cloves
2tbspflat-leaf parsley,chopped

Instructions

In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Add the fennel, 1 teaspoon of rosemary, and ¼ teaspoon of salt.
Cook, stirring frequently, for about 12 minutes until the fennel is golden brown and almost done. Add the broth and bring to a boil.
Cover, reduce the heat, and simmer for about 3 minutes until the fennel is tender. Remove the fennel and the cooking liquid from the pan.
Wipe out the pan and heat the remaining 1 tablespoon of oil over moderate heat.
Season the chicken with the remaining ¼ teaspoon salt and ⅛ teaspoon of pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary, and cook for about 5 minutes until brown.
Turn and cook for about 3 minutes longer until almost done. Add the garlic. Cook, stirring, for 30 seconds.
Add the fennel and its cooking liquid and the remaining ⅛ teaspoon of pepper. Bring to a simmer.
Cover the pan and remove from the heat. Let steam for 5 minutes. Stir in the parsley.
Serve and enjoy!

Recipe Notes

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.