An aromatic and flavorful chicken and fennel cream sauce served over couscous or rice.

Chicken with Fennel

Seasoning Mix: - divided use

1 teaspoon paprika

1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon celery seed, crushed
1/8 to 1/4 teaspoon ground red pepper
2 garlic cloves, finely minced

 

Chicken and Fennel:

2 fennel bulbs
6 skinless, boneless chicken breast halves
2 tablespoons olive oil - divided use
1 medium red onion, coarsely chopped
4 large carrots, coarsely shredded
1 cup chicken broth
1/2 cup half-and-half
1 tablespoon anise liqueur (optional)
Couscous with Butter and Parsley or hot cooked long-grained rice

1. For Seasoning Mix: Combine all ingredients, mixing well.
2. For Chicken and Fennel: Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
3. Sprinkle 1 tablespoon of the Seasoning Mix evenly over chicken.
4. Saute chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut each breast into slices; set aside and keep warm.
5. Add remaining 1 tablespoon oil to the skillet and saute fennel, onion, and carrot over medium heat for 4 to 5 minutes or until fennel begins to soften.
6. Stir in chicken broth and remaining Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes.
7. Stir in half-and-half and, if desired, liqueur. Return chicken to pan; and cook for 2 to 3 minutes or until heated through.
8. Serve over the couscous or rice, as desired.

Makes 6 servings.