Sauteed Chicken Breasts With Fennel And Rosemary Recipes

SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY

Steps:

• 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.
• 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.
• 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.
• 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.

MOROCCAN SPICED CHICKEN AND FENNEL

Steps:

• Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides.
• Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm.
• Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables.
• Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving.
• Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes.
• Add chicken and chopped fennel , cook 2 more minutes.
• Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.

CHICKEN BREASTS WITH ROSEMARY

Steps:

• Pat chicken dry and season lightly with salt& pepper.
• Dip chicken in flour and shake of excess.
• Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
• Remove from pan.
• Discard any fat from the pan; return pan to heat.
• Add chicken stock and rosemary.
• Cook 2 minutes.
• Add cream and mustard.
• Bring to a boil.
• Cook 4-5 minutes until slightly thickened.
• Season to taste with salt and pepper.
• Return chicken to pan.
• Coat with sauce and heat thoroughly.

DELECTABLE FENNEL BULB ROSEMARY CHICKEN

Steps:

• Chop your fennel bulb into 1/2 inch slices and add to 1 tbsp of olive oil in a pan on medium-high heat. Dash in 1 tsp of the rosemary, and about a 1/4 tsp of salt, and cook while stirring frequently, until the fennel is a nice golden brown-- about 12 minutes.
• Add the chicken broth, bring to a boil, then cover the pan and reduce the heat. Simmer until the fennel is tender, which should take about 3 minutes, then remove from the pan.
• Wipe out the pan and heat the remaining tbsp of olive oil on medium heat. Season the chicken breasts with about a 1/4 tsp salt and 1/8 tsp or so of the pepper, and add to the pan with the rest of the rosemary (1 tsp). Cook, turning them over now and then, until they're almost done and both sides are lightly browned.
• Add the garlic and stir, letting it cook for about 30 seconds. Add in the fennel and reserved liquid you saved in step #2 and a couple grinds of black pepper. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, allowing everything to cook through and the flavors to blend nicely.
• While that's going, chop up your parsley. The final step is to stir it in, and serve.