Sauteed Chicken Breasts With Fennel and Rosemary

• olive oil↗4 teaspoons

  separated

• fennel bulb↗1

  cut into 1/2-inch slices (about 1 1/4 pounds)

• dried rosemary or fresh rosemary↗2 teaspoons

  2 tablespoons fresh

• salt↗1⁄4 teaspoon
• fat free chicken broth↗2⁄3 cup
• boneless skinless chicken breasts↗4

  about 1 1/3 pounds

• fresh ground black pepper↗1⁄4 teaspoon
• garlic cloves↗2

  minced

• chopped flat leaf parsley2 tablespoons

Step-by-step instructions

1. 1

   In 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.

2. 2

   Cook, 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.

3. 3

   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.

4. 4

   Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.