2 Tbsp olive oil
1 large fennel bulb, about 1 1/4 pounds, cut into half-inch slices
2 tsp dried rosemary, crumbled
1/2 tsp salt
1/2 c chicken broth
4 boneless, skinless chicken breast halves
1/4 tsp ground pepper
2 cloves garlic, minced
2 Tbsp chopped flat-leaf parsley
- In a large non-stick frying pan, heat 1 Tbsp oil over medium-high heat. Add fennel, 1 tsp rosemary, and 1/4 tsp salt. Cook, stirring frequently, until fennel is golden-brown and almost done, about 12 min.
- Add broth and bring to a boil. Cover, reduce heat, and simmer until fennel is tender, about 3 min. Remove fennel and cooking liquid from the pan.
- Wipe out pan and heat remaining Tbsp oil. Season the chicken with the remaining salt and 1/8 tsp of pepper. Add the chicken to the pan with the remaining rosemary and brown, about four minutes per side.
- Add the garlic and cook, stirring, 30 seconds.
- Add the fennel and its cooking liquid and the remaining pepper. Bring to a simmer. Cover the pan and remove from heat. Let steam five minutes. Stir in the parsley.
Quick From Scratch Chicken and Other Birds. (New York: Food & Wine Books, 1997), 21.
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