CHICKEN IN FENNEL SAUCE
4 Chicken breasts, boneless and skinless
Salt and Pepper to taste
3 Fennel bulbs, cut into quarters
1 Tbs Olive oil
3 Tbs Shallots, finely chopped
3 Tomatoes, cut into quarters
1 Cup Vegetable stock
2 Tbs Dill
1 tsp Coriander seeds
Season to taste, and either grill or sauté chicken to your liking.
Steam the fennel for 5 minutes until slightly tender. In a separate sauté pan, heat the oil at medium high heat. Add the shallots and cook until soft. About 1 minute. Add the tomatoes, fennel, and vegetable stock. Reduce heat and cook for about 10 minutes.
Remove from heat and stir in dill and coriander.
Top each chicken breast with about one quarter of the fennel sauce. Bon Apetit!