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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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Ingredients
| 4 | ROXY® Organic Boneless Skinless Chicken Breasts |
| 2 tbsp | Extra Virgin Olive oil |
| 1 | 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 |
| 2 | cloves garlic, minced |
| 2 tbsp | chopped Italian parsley |
Directions
| Step 1 |
| 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 2 |
| 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 3 |
| 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 4 |
| 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 5 |
| 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. |
