1 tbsp. olive oil + 1 tsp. butter
1 Fennel Bulb, trimmed and thinly sliced
2 Leeks, cleaned and thinly sliced
6 Shallots, finely chopped
3/4 lb. chicken breast cut into bite sized pieces or chicken tenders (no breading)
1 1/4 c. low-sodium chicken broth
1/4 c. dry white wine or a good splash (optional)
1/2 tsp. dijon mustard
salt to taste
pepper
2 tbsp. half and half

In a large skillet, heat the olive oil and butter. Sauté the fennel, leeks and shallots until golden brown, about 10 minutes. Transfer to a platter. Add the chicken to the skillet and cook until done. Arrange over the vegetables. Keep warm. In the skillet, combine the broth, wine, mustard, salt and pepper; bring to a boil. Stir in the half and half; simmer, stirring 1 minute. Pour the sauce over the chicken and vegetables.

Salmon works well also.