2 oz. olive oil 2 chicken breasts
2 oz. boiling onion 1 oz. almond, slivered
1/2 oz. Pancetta (Italian-cured bacon)
2 oz. chicken consomme whole fennel seeds
1 oz. butter
Julienne boiling onion. Slow cook pancetta. Roast almonds. Heat a
saute pan, add olive oil and chicken. When chicken is halfway cooked, add
all ingredients, reserving butter until fully cooked (used to tighten
sauce).
