Sauté Of Chicken With Fennel And Apples

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2 cloves garlic, minced

2 tablespoons chopped Italian parsley

1 large fennel bulb, 1-1/4 to 1-1/2 pounds, trimmed to fit large feed tube

1 large golden delicious apple, about 1/2 pound, cored and halved

4 boneless, skinless chicken breast halves, about 5 ounces each

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 teaspoons herbs de Provence

1/2 cup chicken stock

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