Sauteed Chisken Breasts with Fennel & Rosemary

Prep : 10 minutes ....  Total time : 35 minutes ...  Makes 4 servings
2  ............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
1 .     In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the fennel is golden brown and almost done, about 12 minutes. Add the 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.
2 .         Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 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 5 minutes. Turn and cook until almost done, about 3 minutes longer. 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. Cover the pan and remove from the heat. Let steam 5 minutes.  **Stir in the parsley.** Serve WithSoft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.
Suggested Pairing:
The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.
TIP :　
The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.
Heart Healthy