Chicken Breast with Fennel and Coarse Mustard
Preheat the oven to 200°C (approximately 400°F).
Rine the chicken breasts, pat dry and season with salt and pepper. Rinse the fennel, trim, quarter and place the fennel leaves aside. Heat the oil in a roasting pan, then heat and brown the chicken on both sides. Deglaze with the white wine and the juice, stir in the mustard and a pinch of sugar and place the fennel in also. Cook in the oven for 15-20 minutes. Pour broth over once or twice while cooking. Then remove and serve garnished with fennel leaves.