Chicken Breasts With Fennel Sauce

• 4 skinless, boneless chicken breast halves, about 1 1/4 pounds
• Salt and freshly ground white pepper to taste
• 1 head fennel, about 3/4 pound
• 2 tablespoons olive oil
• 4 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 1/4 cup fresh or canned chicken broth
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• Dash Tabasco sauce
• 2 tablespoons butter
• 4 fennel leaves, finely chopped

1. If the chicken breast halves are connected, separate and trim membrane or fat.
2. Salt and pepper.
3. Trim the fennel and save 4 green leaves for chopping, leaving only the white bulb at the bottom.
4. Cut the bulb into 1/4-inch cubes.
5. There should be about 1 1/2 cups.
6. Heat the oil in a nonstick skillet over medium-high heat.
7. Add the chicken breasts and cook until lightly browned, about 3 minutes.
8. Add the shallots.
9. Turn the chicken breasts and scatter the fennel around them.
10. Continue cooking, shaking the skillet and redistributing the fennel, until it is cooked evenly.
11. Cook about 3 minutes.
12. Add the wine, broth, bay leaf, thyme and Tabasco sauce.
13. Cover tightly and cook over medium heat for 10 minutes.
14. Turn the pieces occasionally.
15. Transfer the chicken to a warm platter, cover with foil and keep warm.
16. With a slotted spoon, remove about 1/2 cup of the fennel cubes.
17. Remove the bay leaf and thyme sprig.
18. Pour the remaining fennel mixture into a blender or food processor.
19. Add the butter and blend to a very fine puree.
20. Pour the mixture into a saucepan, season with salt and pepper as needed.
21. Add any liquid that may have accumulated around the chicken.
22. Add the reserved fennel cubes and the chopped fennel leaves.
23. Bring to a simmer and spoon the sauce over the chicken breasts.
24. Serve immediately.

skinless, salt, head fennel, olive oil, shallots, white wine, chicken broth, bay leaf, thyme, tabasco sauce, butter, fennel

Taken from cooking.nytimes.com/recipes/7003 (may not work)