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6 oz. chicken breast, cut into 3 and pounded thin

Seasoned flour for dredging

2 T. oil

2 oz. chopped fennel

2 oz. sliced avocado

2 oz. tomato concasse

1 oz. green onion, on the long bias

2 oz. heavy cream

3 slices muenster cheese, 1/2 oz each

pinch of anise seed


1 ½ oz. sambuca

Dredge the chicken in the flour and sauté until done – then take out. Put the fennel, avocado, tomato, and green onion in next and sauté until tender. Deglaze the pan with sambuca and reduce to 1 T. Add the heavy cream and anise seed and let reduce to the viscosity that is desirable. Arrange the chicken on the plate, lay the muenster cheese on top and then lace with the sauce. Garnish with green onion twists.