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4 servings
2 Tbsp olive oil
1 large fennel bulb (about 1 1/4 lbs), cut into 1/2-in slices
2 tsp dried rosemary, crumbled
1/2 tsp salt
1/2 cup chicken broth
4 boneless, skinless chicken breasts (about 1 1/3 lbs in all)
1/4 tsp pepper
2 cloves garlic, minced
2 Tbsp chopped flat-leaf parsley
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1st Keep
 cegrice
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