Prep time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes |
Chicken Breasts and Fennel. Pan-fried chicken breasts with rosemary and garlic.
1. Heat 2 tablespoons olive oil. Add rosemary from 2 of the sprigs and all of the garlic. Add the chopped fennel and cook until tender and brown about 10 minutes. Remove to a bowl or plate.
2. Salt and pepper chicken and then cook in the remaining olive oil until browned, about 5 minutes on each side.
3. Add the fennel back in the pan and add 1/2 cup chicken broth. Cover and cook until tender about 20 minutes.
4. Sprinkle parsley as a garnish and serve.