Sautéed Chicken Breast with Fennel and Rainbow Chard in a White Wine Sauce
-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.