• 2 tsp ground fennel seeds
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes
• 4 chicken breasts, skin and bone removed
• 1 bunch carrots, peeled and halved lengthwise
• 3 1/2 cups marsala
• 8 pieces dried porcini mushrooms
• 2 shallots, thinly sliced
• 4 cloves garlic, smashed
• olive oil
• 4 tbsp light cream
• Fresh rosemary sprigs

Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken; set aside. Bring marsala to a low boil in a small pan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside. Brush chicken with olive oil and grill 4 to 6 minutes on each side or until cooked through. Toss carrots in olive oil and grill about 5 minutes, rotating until lightly charred and crisp-tender. Return sauce to stove; remove when it simmers, then whisk in cream. Divide carrots among 4 plates and top with chicken, sauce, and a sprig of rosemary.

-Adapted from Self Magazine