This recipes makes good use of two items that are readily available during the winter. Serve with rice, couscous and steamed vegetables.

1 tablespoon olive oil
2 large Italian fennel bulbs
¼ teaspoon salt
4 chicken breasts (two whole breast cut)
1 teaspoon “Fuller’s Fine Herbs Beaujolais Blend”
Salt and pepper to taste
1 tablespoon olive oil
1 Meyer Lemon
1 teaspoon sugar

Wash and trim the fennel bulb. Cut the bulbs in half through the widest part. Then cut into ¼ inch slices.

Heat a large skillet over medium heat. Add the 1 tablespoon oil. After a minute add the sliced fennel and sprinkle with ¼ teaspoon salt, cover cook until the fennel begins to soften and caramelize.
     

Push the fennel to the sides of the pan and add the additional tablespoon of oil then add the chicken breasts. Sprinkle with 1 teaspoon Beaujolais Blend and salt and pepper to taste. Sauté for about 3 minutes until lightly browned, turn breasts and brown the other side.

After the chicken is browned add the juice of ½ of the Meyer Lemon and continue cooking for another 10 minutes on medium low heat.

Slice the lemon peel of the half that was just squeezed and add to pan. Add the sugar; squeeze the rest of the lemon into the pan. Stir to blend then cover and cook an additional 10 minutes on low heat.

Remove chicken breasts. Raise the heat and cook about a minute to reduce the liquid. Place the chicken onto each plate and top with the lemon fennel marmalade. Serve with rice or couscous.