Sauteed chicken breasts with fennel and rosemary (recipe)
| Sauteed chicken breasts with fennel and rosemary (recipe) | |
|---|---|
| Name | Sauteed chicken breasts with fennel and rosemary |
| Ingredients | Olive oil • Fennel bulb • Dried rosemary • Fresh rosemary • Salt • Fat free chicken broth • Boneless skinless chicken breasts • Fresh ground black pepper • Garlic cloves • Flat leaf parsley |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 200.8 |
| Fat | 7.9 |
| Protein | 26.2 |
| Carbohydrate | 5.8 |
| Fiber | 2.4 |
| Net carbohydrates | 3.4 |
| Sugar | 0.1 |
| Saturated fat | 1.3 |
| Cholesterol (mg) | 75.5 |
| Sodium | 472.2 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sauteed chicken breasts with fennel and rosemary (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Sauteed chicken breasts with fennel and rosemary (recipe) image(external)
Recipe instructions
- 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.
Food tags
Chicken, Poultry, Vegetable, Meat, European, Very Low Carbs,, Stove Top, Easy
Sauteed chicken breasts with fennel and rosemary (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
