Instructions: Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet. Saute until brown, about 3 minutes per side; transfer to plate.

Add 1 tablespoon oil, ham and fennel to skillet and saute until beginning to brown, about 3 minutes. Add broth, Sherry, garlic and orange peel; boil 2 minutes. Return chicken to skillet; simmer until cooked through, about 4 minutes. Season with salt and pepper.

This recipe yields 2 servings;

can be doubled.

Comments: For a casual supper, broil rounds of prepared polenta roll, and toss romaine lettuce with oil and vinegar; end with cheesecake. For a special dinner, have broccoli spears with browned butter and orzo pilaf with Parmesan. Buy a hazelnut dacquoise or other fancy cake from the bakery for a great dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.