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Sautéed Chicken Breasts with Fennel and Rosemary
Ingredients
  • 2 tablespoons olive oil
  • 1 large fennel bulb (about 1 ¼ pounds), cut into ½-inch slices
  • 2 teaspoons dried rosemary, crumbled
  • ½ teaspoon salt
  • ½ cup canned low-sodium chicken broth or homemade stock
  • 4 boneless, skinless chicken breasts (about 1 ⅓ pounds in all)
  • ¼ teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons chopped flat-leaf parsley
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