Chicken with Fennel Recipe

Testy Chicken with Fennel Recipe

Ingredients:

•     2 fennel bulbs
•     Seasoning Mix
•     6 skinned and boned chicken breast halves $
•     3 teaspoons olive oil, divided
•     1 purple onion, chopped
•     4 large carrots, coarsely shredded $
•     1 cup reduced-sodium chicken broth
•     1/2 cup 2% reduced-fat milk $
•     1 tablespoon anise liqueur (optional)
•     Parsleyed couscous
•     Garnish: fresh fennel fronds

Preparation:

Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
Sprinkle 3 teaspoons Seasoning Mix evenly over chicken.
Sauté chicken in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut into thin slices; set aside, and keep warm.
Sauté fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften.Stir in chicken broth and remaining 1 teaspoon Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes. Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more minutes or until heated. Serve