Poached chicken with Creamy Mushrooms, Fennel, and Potatoes

So I know it's just another bowl full of mush. But I promise this one is different from the rest.

To start with it's chicken.

Topped with other stuff.

How cool is that.

Poached chicken with Creamy Mushrooms, Fennel, and Potatoes.
Adapted from Rachael Ray.

Ingredients:

• 1 quart chicken stock
• 1 quart vegetable broth
• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1 pound of white mushrooms, sliced
• 4 sprigs fresh rosemary, leaves stripped and chopped
• 4 cloves garlic, diced
• 1 medium yellow onion, sliced
• 1 fennel bulb, cored and sliced
• 1 pound red potatoes, cut in half and then thinly sliced into half-moons
• 1 teaspoon red pepper flakes
• salt and pepper to taste
• 1/2 cup heavy cream
• 1 cup fresh basil, about 20 leaves, chopped
• 1/2 cup pitted green olives, coarsely chopped
• 1/2 cup Parmesan cheese
• Crusty bread

Directions:

• Place chicken stock and vegetable broth in a large soup pot with a tight-fitting lid.
• Bring to a boil over high heat.
• Add the chicken breasts, bring back to a simmer, and reduce the heat to medium-low.
• Replace the lid and poach the chicken for 15 minutes, or until cooked through.
• While the chicken is poaching, heat a large skillet over medium-high heat with the extra-virgin olive oil.
• Add the mushrooms an rosemary to the skillet and brown for 8 to 10 minutes.
• Add the garlic, toss to combine, then add the onions, fennel, potatoes, and red pepper flakes.
• Season with salt and pepper.
• Cook, stirring frequently, for 15 minutes more.
• Add 1- 1/2 cups of the chicken poaching liquid and cook for 5 minutes more.
• Stir in the cream and heat for about 10 minutes.
• Turn off the heat and stir in the basil, olives, and cheese.
• Slice 2 pieces of chicken.
• Arrange each poached breast in a shallow bowl and top with one fourth of the creamy mushroom, fennel, and potatoes.