From New Morning Natural and Organic
2 fennel bulbs ½ cup half and half
6 skinless, boneless chicken breast halves 2 TBSP olive oil
1 medium red onion, chopped 4 large carrots, coarsely shredded
1 cup chicken broth
Seasoning mix: 1 tsp paprika, 1 tsp salt, ¾ teaspoon pepper, ½ tsp fennel seed, crushed, ½ tsp thyme, ¼ tsp celery seed, crushed, 1/8 tsp ground red pepper, 2 garlic cloves, minced. Combine and mix.
Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired. Sprinkle 1 TBSP seasoning mix evenly over chicken. Sauté chicken in 1 TBSP hot oil in a large skillet over medium high heat until browned. Cut each breast in to slices, set aside and keep warm. Add remaining TBSP olive oil to the skillet and sauté fennel, onion, and carrot over medium heat for 4-5 minutes. Stir in chicken broth and remaining seasoning mix; bring to a boil. Reduce heat, simmer 8 minutes. Stir in half and half, return chicken to pan, and cook for 2 to 3 minutes or until heated through. Serve over couscous or rice.