Sautéed Chicken Breasts with Fennel and Rosemary

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 2 cloves garlic, minced
• 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
• ¼ teaspoon fresh-ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped flat-leaf parsley
• ½ teaspoon salt
• + 11 more ingredients
• • 2 tablespoons olive oil
  • 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
  • 2 teaspoons dried rosemary, crumbled
  • ½ teaspoon salt
  • ½ cup canned low-sodium chicken broth or homemade stock
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • ¼ teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons chopped flat-leaf parsley
  • ½ cup canned low-sodium chicken broth or homemade stock
  • 2 teaspoons dried rosemary, crumbled

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. 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. Add the broth and bring to a boil. Co...

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