Ingredients

1 Celery stalk
1 bulb Fennel
1/4 cup olive oil
3 skinless, boneless chicken breast halves
1/2 cup white wine, chicken broth or water
salt and pepper to taste
hot cooked pasta, rice or mashed potatoes

Directions

Wash Celery and Fennel in cold water. Trim base and leaves from Celery head, reserving a few leaves for garnish. Slice Celery stalks crosswise into 1/2-inch slices.

Trim base and tops from Fennel bulb, also reserving tops for garnish. Remove Fennel core; slice Fennel crosswise into 1/2-inch slices.

In large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until chicken begins to brown (about 3-5 minutes per side). Remove chicken.

Add Celery and Fennel and sauté about 3 minutes; return chicken to skillet with Celery and Fennel and add wine or broth. Cover; reduce heat to medium and cook until chicken is done (about 10-15 minutes, depending on size of chicken breasts). Simmer, uncovered, another 3-5 minutes to reduce pan juices. Season to taste with salt and pepper.

Serve chicken, Celery and Fennel on pasta, rice or mashed potatoes. Garnish with reserved Celery leaves and chopped Fennel tops.