A delightful chicken dish with caramelized fennel and aromatic herbs, perfect for a quick and flavorful dinner.
Heat half of the olive oil in a nonstick frying pan over medium-high heat.
Ensure the pan is hot before adding ingredients to prevent sticking.
Add the sliced fennel and one sprig of rosemary to the pan. Cook, stirring occasionally, until the fennel is golden and tender.
Slice the fennel evenly to ensure uniform cooking.
Pour in the chicken broth and bring to a simmer. Cover and cook for an additional 3 minutes.
Covering the pan helps steam the fennel, making it tender.
Remove the fennel and broth from the pan and set aside.
Keep the fennel warm by covering it with foil.
Add the remaining olive oil to the pan. Season the chicken breasts with salt and pepper, then add them to the pan.
Ensure the chicken is dry before seasoning for a better sear.
Cook the chicken for 4 minutes on each side until golden and cooked through.
Do not overcrowd the pan to allow proper browning.
Add the garlic and cook for 30 seconds until fragrant.
Stir constantly to prevent the garlic from burning.
Return the fennel and broth to the pan. Simmer for 3 minutes to combine flavors.
Adjust seasoning with salt and pepper if needed.
Garnish with chopped parsley and serve warm.
Serve immediately for the best flavor and texture.
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