Pan-Seared Chicken with Soppressata and Fennel

foodnetwork.com

Wendy Marie

2 tablespoons extra-virgin olive oil, plus more for drizzling

4 ounces soppressata, cut in ¼-inch dice (about 1 cup)

1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved

1 cup grape tomatoes, halved

¼ cup pickled jalapeno juice

2 tablespoons roughly chopped pickled jalapenos

3 tablespoons unsalted butter

3 tablespoons vegetable oil

Four 6-ounce halibut fillets, skin-off

Kosher salt and freshly ground black pepper

Crusty bread, for serving

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