Smothered Chicken Breasts With Cabbage And Bacon

Cook cabbage rapidly in boiling salted water, stirring often, until tender, about 5 minutes. Drain and rinse under cold running water.

Cut the bacon into pieces that measure 1 inch long and 1/4 inch wide. Place in a large skillet and cook, stirring often, until the bacon is lightly browned. Use a slotted spoon to transfer the bacon to a small bowl.

Season the chicken with salt and pepper. Brown the chicken in the hot bacon fat in the skillet until lightly browned, about 3 minutes on each side. Remove to a plate or platter and cover with foil to keep warm.

Pour off all the fat from the skillet. Add the vinegar, increase the heat to high, and boil, stirring to pick up any cooking bits from the bottom of the skillet, until reduced by half.

Stir in the cabbage, the bacon, and the fennel seeds. Season the mixture well with salt and pepper. Return the chicken to the skillet, cover, and cook until the chicken is cooked through, about 5 minutes.

Arrange the chicken on a large serving platter surrounded with the cabbage and bacon. Sprinkle with parsley just before serving.