Chicken and Fennel
Submitted by glutenfreeweek on Sun, 11/03/2013 - 03:47
Summary
Yield | |
---|---|
Prep time | 10 minutes |
Cooking time | 30 minutes |
Total time | 40 minutes |
Description
Chicken Breasts and Fennel. Pan-fried chicken breasts with rosemary and garlic.
Ingredients
4
chicken breasts 1
fennel bulb (chopped in 1/2 inch pieces) 2 clv
garlic 3
rosemary sprigs (about 4 inches long, chopped) 3 T
olive oil 1⁄2 c
chicken broth 1⁄4 c
fresh parsleyInstructions
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.
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