Instructions: Dont use red beets for this recipe; they will bleed into the sauce and turn it a pinkish color, and the chicken could end up with beet-red splotches.

Accompany with lightly sauteed chard, baby arugula or similar greens.

To make salad: Preheat the oven to 400 degrees. Wash and dry the beets, then wrap them in foil. Roast for 1 hour, or until they can be easily pierced with a skewer. Peel while still warm. When the beets have cooled completely, cut into julienne.

Shave the fennel bulb horizontally into paper-thin slices; set aside.

To make chicken: Remove the tender from each breast and set aside for another use. The tender is the strip of meat, about 4 inches long and 1 inch wide, that can be pulled away from the rest of the breast. During cooking, the tendon that runs the length of each tender causes it to shrink more than the rest of the chicken breast.

Place each breast between 2 pieces of plastic wrap. Pound the thick part until it becomes more similar in thickness to the rest of the breast.

Heat a saute pan over medium-high heat. Add the vegetable oil and heat until it shimmers (just before it starts to smoke).

Season both sides of the chicken with salt and pepper, about 1/4 teaspoon salt and 2 good pinches of pepper per breast. Carefully place in the pan and sear briefly. Reduce heat to medium and cook until the chicken releases from the pan, about 2 minutes, then turn the chicken with tongs. Continue to cook, turning several times if needed, to get a nicely browned surface, about 8 to 10 minutes.

Remove the chicken from the pan, loosely cover with foil, and let rest for a few minutes.

To make sauce: Add a little more oil to the chicken-cooking pan, if needed.

Add the shallots and saute over medium heat until they are soft and just starting to brown. Deglaze the pan with the wine and vinegar. Cook until reduced by half. Increase the heat, add the chicken stock and again reduce by about half. Remove the pan from the heat, whisk in the creme fraiche and adjust the seasoning.

To finish salad: While the sauce is reducing, toss together the beets, fennel, olive oil, orange zest and juice, chives and chopped chervil. Season with salt and pepper.

Assembly: Transfer the chicken to serving plates; Spoon the sauce over the chicken, then top with the salad. Garnish with chervil sprigs, if desired.

Note: Chioggia beets are round and red with red and white stripes inside. If you cant find them in your market or farmers market, use another variety.

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