2 fennel bulbs with fronds, set aside (looks like fresh dill at the tops of the bulbs)
1 1/2 tablespoons extra-virgin olive oil
salt and black pepper
1/2 to 3/4 cup chicken broth
Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot, then brown fennel, turning over once, 3 to 4 minutes total.
Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth. Cook, covered, 10 to 12 minutes, or until fennel is tender. Sprinkle with fronds and serve.