Sauteed Chicken Breast with Fennel and Rosemary
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Sauteed Chicken Breast with Fennel and Rosemary

  • Servings: 4
  • Prep Time: 15 MINS
  • Cook Time: 25 MINS

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Directions

Step one
In a large nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the fennel, one tbsp. of rosemary and ¼ teaspoon of salt. Sauté, stirring frequently until the fennel is golden brown, about 10 minutes. Add the broth and bring to a boil. Cover and reduce the heat until the fennel is tender, about 3 min.
Step two
Remove the fennel and cooking liquid from the pan. Wipe out the pan and heat the remaining olive oil over moderate heat. Season the chicken with the remaining salt and pepper.
Step three
Add the chicken to the hot pan with the remaining amount of the rosemary. Sear till golden brown about 5 minutes and turn and cook three minutes longer. Add the garlic and continue cooking for 30 seconds.
Step four
Add the cooked fennel, whole grain mustard, wine, and cooking liquid. Bring to a simmer cover the pan and remove from heat. Let steam 5 min and stir in parsley and top with roasted tomato garnish.
Step five
Roasted Tomato Garnish: Pre heat oven to 400°. In a small bowl combine tomatoes, minced garlic, olive oil, salt and pepper coat evenly. Lay the tomatoes on a cookie sheet or sheet pan and roast at 400° for about 8 minutes or till the skin blisters.

Ingredients

ROXY™ Organic Boneless Skinless Chicken Breasts
2 tbsp Extra Virgin Olive oil
large fennel bulb (about 1 ¼ pounds), cut into ½ inch slices
2 tsp fine chopped fresh rosemary
1/2 tsp salt
1/2 cup chicken stock
1/4 cup white wine
2 tbsp whole grain mustard
1/4 tsp fresh ground black pepper
cloves garlic, minced
2 tbsp chopped Italian parsley

Directions

Step one
In a large nonstick frying pan, heat 1 tablespoon of the oil over medium heat. Add the fennel, one tbsp. of rosemary and ¼ teaspoon of salt. Sauté, stirring frequently until the fennel is golden brown, about 10 minutes. Add the broth and bring to a boil. Cover and reduce the heat until the fennel is tender, about 3 min.
Step two
Remove the fennel and cooking liquid from the pan. Wipe out the pan and heat the remaining olive oil over moderate heat. Season the chicken with the remaining salt and pepper.
Step three
Add the chicken to the hot pan with the remaining amount of the rosemary. Sear till golden brown about 5 minutes and turn and cook three minutes longer. Add the garlic and continue cooking for 30 seconds.
Step four
Add the cooked fennel, whole grain mustard, wine, and cooking liquid. Bring to a simmer cover the pan and remove from heat. Let steam 5 min and stir in parsley and top with roasted tomato garnish.
Step five
Roasted Tomato Garnish: Pre heat oven to 400°. In a small bowl combine tomatoes, minced garlic, olive oil, salt and pepper coat evenly. Lay the tomatoes on a cookie sheet or sheet pan and roast at 400° for about 8 minutes or till the skin blisters.