Fennel Chicken with Cauliflower Mash!

For the fennel chicken:

1 lb. chicken breasts

2 T. olive oil
2 fennel bulbs, diced
1 onion, diced
1 1/2 c. chicken broth
1/2 c. cream
1 T. Dijon mustard
1/2 lb. bacon, chopped

1 lemon, juiced

1/2 t. black pepper

For the cauliflower mash:

2 heads cauliflower, chopped

1 T. water

½ cup  milk

3 T. butter

1/4 t. nutmeg

1/2 t. salt
1/4 t. pepper

Heat the oil over a medium-high flame in a large shallow pan. Fry the chicken until brown on each side.  Set the chicken  aside.  In the meantime, prepare the veggies. Chop the fennel and onion and add to the pan.  Fry the fennel and onion until lightly brown. Now turn up the heat, add the chicken broth and briskly deglaze the pan, using a wooden spoon to scrape away the sticky residue so it dissolves into the liquid. Cover and gently braise the vegetables for 10-12 minutes, or until the fennel and onion is tender and the broth has reduced.   Add the cream, mustard, and lemon juice and stir well. Return the chicken  to the pan.  Turn the heat down to medium-low, cover the pan and let it simmer for 15 minutes, or until the chicken is no longer pink.  While the chicken is braising, fry the bacon bits in a hot pan until crisp. To make the cauliflower mash, cut off the florets and microwave for 12 minutes with one tablespoon of water.  Process it together with the milk, butter, nutmeg, salt, and pepper. When you're ready to serve the chicken, top with the bacon and serve over the cauliflower mash.