Sauteed Chicken Breast with Fennel and Rosemary | Draper Valley Farms

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