Chicken With Fennel

• 2 fennel bulbs
• 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

1. Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.
2. Sprinkle 3 teaspoons Seasoning Mix evenly over chicken.
3. Saute 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.
4. Saute 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.
5. 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 chicken topped with fennel mixture over parsleyed couscous. Garnish, if desired.
6. Note: For testing purposes only, we used ouzo for anise liqueur.

fennel bulbs, chicken, olive oil, purple onion, carrots, chicken broth, milk, anise liqueur, couscous, fresh fennel

Taken from www.myrecipes.com/recipe/chicken-with-fennel (may not work)