Method
Season the chicken and seal in a hot skillet. Trim the fennel, remove the core and slice it thinly, slice the onion. Season the shaved fennel and onion and place in the pan sitting the chicken on top. Finish the cooking process in the oven at 375°. Combine the whipped cream and horseradish, season and finish the sauce with the chopped parsley.

Remove the chicken from the oven, set the chicken to the side. Cut the Sun Blush tomatoes in half and add to the fennel and onion mix. Season, taste and plate. Cover the chicken with the sauce and garnish with the sundried tomatoes and flat parsley.