1 chicken breast
1 fennel bulb, thinly sliced
3 fennel stems for garnish
1/4 cup chicken broth
salt and pepper to taste
fresh tarragon to taste
Season chicken breast with salt and pepper
Saute chicken until brown.
Saute fennel slices for one minute in a small portion of chicken broth, reserving larger portion of broth. Add remaining broth to fennel and place chicken breast on top.
Braise chicken in oven until done, being careful not to overcook the fennel.
Place chicken breast on bed of fennel. Sprinkle with fresh tarragon and garnish with fennel stems. Serve.
Recipe Courtesy of: Tyler Jacob, Cook Apprentice, SIAST