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CHICKEN WITH HAM, FENNEL AND ORANGE

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.

Ingredients
2 skinless boneless chicken breast halves
2 tablespoons olive oil
2/3 cup diced smoked ham
1/2 small fresh fennel bulb, diced
1/2 cup canned low-salt chicken broth
1/2 cup dry Sherry
2 garlic cloves, minced
2 teaspoons grated orange peel

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

Makes 2 servings; can be doubled.

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