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    You are in: Home / Italian / Sauteed Chicken Breasts With Fennel and Rosemary Recipe
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    Sauteed Chicken Breasts With Fennel and Rosemary

    Sauteed Chicken Breasts With Fennel and Rosemary. Photo by Satyne

    1/2 Photos of Sauteed Chicken Breasts With Fennel and Rosemary

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    justcallmetoni's Note:

    The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on February 14, 2014

      55

      This was amazing, used drumsticks and adjusted time accordingly. Otherwise, followed as written.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2011

      55

      The whole family enjoyed this one! Even my five and six-year-olds.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011

      55

      I just prepared four meals ahead of time for my diet (BTW, perfect for it!!!) and chose this recipe. The only thing I did differently is I added 1 stalk of lemongrass and 1/2 tsp. of lavender to the fennel. It works extremely well together. Love this recipe!! Its absolutely delicious!! Thank you for sharing!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Sauteed Chicken Breasts With Fennel and Rosemary

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.8
     
    Calories from Fat 70
    35%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 75.5 mg
    25%
    Sodium 472.1 mg
    19%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.0 g
    0%
    Protein 26.2 g
    52%

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