-Put 1 TBS butter and 1 TBS olive oil into a large sauté pan.

-Separate 2 chicken breasts so you have 4 medium sized pieces, sprinkle both sides with salt and pepper.

-Add to the pan and cook over medium high heat until both sides are brown, about 5 minutes per side.

-Chop 1 fennel bulb into thin strips.

-Remove the chicken from the pan, then add the fennel and 1/4 cup dry white wine.

-Cover the fennel and let it steam for 5 minutes, stirring occasionally.

-Chop up a bunch of rainbow chard, stems and all.

-Add to the pan and cover until just wilted, then stir in.

-Add the chicken back to the pan along with another 1/2 cup dry white wine.

-Cook until the vegetables are tender, about 8-10 minutes.

-Serve the vegetables and sauce over the chicken.

-Top with 1/2 cup of crumbled chevre goat cheese.