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