Sautéed Chicken Breasts with Fennel and Rosemary

Name: Sautéed Chicken Breasts with Fennel and Rosemary
Ingredients: Ingredients2 tablespoons olive oil; 1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices; 2 teaspoons dried rosemary, crumbled; 1/2 teaspoon salt; 1/2 cup canned low-sodium chicken broth or homemade stock; 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all); 1/4 teaspoon fresh-ground black pepper; 2 cloves garlic, minced; 2 tablespoons chopped flat-leaf parsley

Sautéed Chicken Breasts with Fennel and Rosemary was pinched from <a href="http://www.foodandwine.com/recipes/sauteed-chicken-breasts-with-fennel-and-rosemary" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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Ingredients2 tablespoons olive oil

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1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices

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2 teaspoons dried rosemary, crumbled

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1/2 teaspoon salt

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1/2 cup canned low-sodium chicken broth or homemade stock

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4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

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1/4 teaspoon fresh-ground black pepper

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2 cloves garlic, minced

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2 tablespoons chopped flat-leaf parsley

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