(White Chicken – for 4-6 persons)

3 whole, skinless, boneless chicken breasts

Marinade:
3 Tbsp. olive oil
3 large toes garlic, finely chopped
2 Tbsp. lemon juice
½ tsp. salt
½ tsp. dry Thyme

Cooking:
1 stick butter (I use less)
1 Tbsp. oil
1 cup fennel (bulb) finely chopped
(can substitute a splash of Anisette)
4 shallots, finely chopped
5 Tbsp. flour
3 cups whole milk
Black pepper to taste
2 dashes Tabasco
Pinch of Nutmeg

Separate breasts (into six individuals) and place one at a time in an unsealed (!) 1 qt. freezer bag. (This works better than between sheets of waxed paper!)
Pound with mallet to thin and double the size.
Cut into 3/8 inch slivers 3-4 inches in length
Marinate in the bag, using the identified ingredients, for at least 30 minutes, though an hour or more is better.

Melt the oil and butter in a skillet and cook the chicken until just done (over cooking will toughen the meat.) I usually do about 1/3 at a time for 2-3 minutes per batch. Do not brown!

Remove the chicken, add additional oil if necessary and saute the fennel and shallots until tender. Add the flour and cook for several minutes, then add the milk and cook until thickened (at least 5 minutes to fully cook the flour) Add the Tabasco, pepper and chicken and simmer for long enough to heat the chicken thoroughly. Add the nutmeg, stir in, and serve over rice or noodles.

YUMMMY. Reduces nicely--for two--by using 1/3 amounts.