Using a mortar and pestle or electric spice grinder, grind together the fennel seeds, peppercorns, ½ teaspoon salt, and rep pepper flakes until coarsely ground. Place 1 chicken breast between 2 sheets of plastic wrap and pound lightly with a meat mallet (or heavy skillet) until evenly flattened to ½ inch thick. Repeat with second chicken breast. Evenly sprinkle both sides of the chicken breasts with the fennel seed mixture and lightly rub into the surfaces.

Stir together the shaved fennel, chives, parsley, fennel tops, lemon juice, and 2-3 teaspoons of olive oil in a medium bowl and season with salt and pepper to taste. Hold aside.

Heat a large, heavy skillet (frying pan) over medium-high heat. When hot, warm 2 teaspoons of the olive oil in the pan until it shimmers and flows thinly in the pan. Add chicken to the hot skillet and resist the urge to turn or move the chicken until it gets a good sear, about 2-3 minutes, at which time it should release easily from the pan. Flip the chicken and cook the other side about 3-4 minutes or until the chicken is cooked through and is firm to the touch or 165 degrees internally.

Transfer the chicken to warmed plates. Mix the rose/white wine and chicken stock together in one cup then add it too the hot pan. Using a wooden spoon, pick up all the brown bits and glaze that formed on the bottom of the pan from cooking the chicken. Continue cooking the liquid at high heat until it reduces to half it’s volume, about 2-3 minutes. Pour the pan juices evenly over the chicken breasts and top each chicken breast with some of the fennel-herb salad, dividing evenly. Serve immediately.

Adapted from William-Sonoma Kitchen Garden Cookbook by Jeanne Kelly