Sauteed Chicken Breasts With Fennel and Rosemary

5.0(5)

The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.

by justcallmetoni·published 2008-09-11

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Chicken Breast

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

201 kcal

Ingredients (9)

serves

4 teaspoons olive oil, separatedolive-oil
1 large fennel bulb, cut into 1/2-inch slices (about 1 1/4 pounds, use 2 smaller heads if need be)fennel
2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, crumbledrosemary
1/4 teaspoon saltsalt
2/3 cup fat free chicken broth
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)chicken
1/4 teaspoon fresh ground black pepperpepper
2 garlic cloves, mincedgarlic
2 tablespoons chopped flat leaf parsleyparsley

Instructions (4 steps)

01In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
02Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
03

Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.

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Rich recipe — supports nutrition-aware planning.