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Sautéed Chicken Breasts with Fennel and Rosemary
FOOD AND WINE9Ingredients
35Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 fennel bulb (large, about 1 1/4 pounds, cut into 1/2-inch slices)
- 2 tsp. dried rosemary (crumbled)
- 1/2 tsp. salt
- 1/2 cup canned low sodium chicken broth (or homemade stock)
- 4 skinless chicken breasts (boneless, about 1 1/3 pounds in all)
- 1/4 tsp. fresh ground black pepper
- 2 cloves garlic (minced)
- 2 Tbsp. flat leaf parsley (chopped)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium600mg25% |
| Potassium1130mg32% |
| Protein49g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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