2 fennel bulbs
Seasoning Mix, divided (see below)
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
Trim bases from fennel bulbs; cut bulbs
into thin strips, reserving fronds for garnish, if desired.
Sprinkle 1 tablespoon of the Seasoning
Mix evenly over chicken.
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.
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.
Stir in chicken broth and remaining Seasoning
Mix; bring to a boil. Reduce heat; simmer 8 minutes. Stir in
half-and-half and, if desired, liqueur. Return chicken to pan;
and cook for 2 to 3 minutes or until heated through.
Serve over the couscous or rice, as desired.
Makes 6 servings.
Seasoning Mix:
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
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