Sauteed Chicken Breast with Fennel and Rosemary
Step ONE 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.
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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
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