Sauteed Chicken Breasts with Fennel and Rosemary
Sauteed fennel and chicken, braised in chicken broth with garlic and rosemary made in just 45 minutes
Ingredients
- 2 tablespoons olive oil
- 2 large fennel bulbs cut into 1/2-inch slices
- 2 tablespoons fresh rosemary chopped, plus more for garnish
- 1/2 teaspoon salt
- 1 cup canned low-sodium chicken broth or homemade stock divided
- 4 boneless skinless chicken breasts
- 1/4 teaspoon fresh-ground black pepper
- 4 cloves garlic minced
Instructions
- Heat 1 tablespoon olive oil over medium high heat in a saute pan.
- Add the chopped fennel, 1 tablespoon rosemary and 1/4 teaspoon salt.
- Cook until the fennel is a golden brown color, about 12 minutes.
- Add 3/4 cup broth and bring to a boil.
- Reduce the heat, cover, and simmer until the fennel turns soft, about 3 minutes.
- Remove the fennel and liquid from the pan and reserve.
- Clean out the pan and add 1 tablespoon olive oil over medium heat.
- Sprinkle the chicken with salt and pepper.
- Add the chicken to the saute pan and top with the remaining 1 tablespoon rosemary.
- Cook on one side until brown, about 5 minutes.
- Turn the chicken over and cook for another 3 minutes, until almost fully cooked.
- Add the minced garlic and stir for 30 seconds.
- Add the fennel and cooking liquid back in along with the remaining 1/4 cup chicken broth.
- Season with a bit more pepper, to taste.
- Bring to a simmer, cover, and remove from heat.
- Allow to steam for 5 minutes.
- Spoon the fennel onto a plate and top with the chicken. Sprinkle with more fresh rosemary and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!