Sauteed Chicken Breasts with Fennel Recipe

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Annie Beck Modified: March 23, 2022
Sauteed Chicken Breasts 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

  1. 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.

  2. Cook, stirring frequently, for about 12 minutes until the fennel is golden brown and almost done. Add the broth and bring to a boil.

  3. 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.

  4. Wipe out the pan and heat the remaining 1 tablespoon of oil over moderate heat.

  5. 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.

  6. Turn and cook for about 3 minutes longer until almost done. Add the garlic. Cook, stirring, for 30 seconds.

  7. Add the fennel and its cooking liquid and the remaining ⅛ teaspoon of pepper. Bring to a simmer.

  8. Cover the pan and remove from the heat. Let steam for 5 minutes. Stir in the parsley.

  9. 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.

Nutrition

  • Calories: 2678.50kcal
  • Fat: 188.10g
  • Saturated Fat: 52.86g
  • Trans Fat: 1.16g
  • Monounsaturated Fat: 80.05g
  • Polyunsaturated Fat: 39.68g
  • Carbohydrates: 7.51g
  • Fiber: 2.66g
  • Sugar: 3.38g
  • Protein: 225.06g
  • Cholesterol: 900.90mg
  • Sodium: 1213.40mg
  • Calcium: 182.80mg
  • Potassium: 2627.04mg
  • Iron: 11.77mg
  • Vitamin A: 536.38µg
  • Vitamin C: 31.40mg
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