INGREDIENTS
4
Chicken breasts, boneless skinless
1
Fennel bulb (about 1 1/4 pounds), large
2 tbsp
Flat-leaf parsley
2 cloves
Garlic
2 tsp
Rosemary, dried
1/2 cup
Chicken broth or homemade stock, canned low-sodium
1/4 tsp
Black pepper, fresh ground
1/2 tsp
Salt
2 tbsp
Olive oil