Categories: Poultry- Chicken

Ingredients

• 2 fennel bulbs
• Seasoning Mix, divided
• 6 skinned and boned chicken breast halves
• 3 tsp. olive oil, divided
• 1 purple onion, chopped
• 4 large carrots, coarsely shredded
• 1 cup reduced-fat mil
• 1 Tbsp. anise liqueur (optional)
• Couscous with parsley
• Garnish: fresh fennel fronds

Directions

1. Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
2. Sprinkle 3 tsp. Seasoning Mix evenly over chicken.
3. Saute chicken in 2 tsp. 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.
4. Saute fennel, onion, and carrot in remaining 1 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften.
5. Stir in chicken broth an remaining 1 tsp. 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 chicken topped with fennel mixture over couscous with parsley. Garish, if desired.

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