Spacer Sauteed Chicken Breasts with Fennel and Rosemary
  | Asymmetry | Cooking | Sauteed Chicken Breasts with Fennel and Rosemary |



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


  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and cook, stirring, 30 seconds.
  5. 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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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson