2 teaspoons ground fennel seeds
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon red pepper flakes
4 (6-ounce) boneless, skinless chicken breasts
16 small carrots, peeled
3 1⁄2 cups Marsala wine
8 pieces dried porcini mushrooms
2 shallots, thinly sliced
4 cloves garlic, smashed
Vegetable-oil cooking spray
4 tablespoons fat-free cream
4 sprigs fresh rosemary
Mix fennel, salt, pepper and pepper flakes. Sprinkle on chicken.
Boil carrots 4 minutes; dry on paper towels.
Bring Marsala to low boil in pan. Add mushrooms, shallots, garlic, salt, pepper. Simmer until sauce reduces, 20 minutes. Discard garlic.
Coat grill with cooking spray. Grill chicken 5 minutes on each side or until cooked. Grill carrots 5 minutes, rotating until charred.
Return sauce to stove. Bring to simmer, then remove from heat. Whisk in cream. Put carrots on plates. Top with chicken, sauce and rosemary.