Ingredients

• 2 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 teaspoon lemon pepper
• 1 bulb fennel, trimmed and thinly sliced
• 1/4 cup cream sherry
• 1 1/2 cups sliced crimini mushrooms
• 1/4 cup diced red bell pepper
• 3 tablespoons finely minced fresh parsley
• 1 cup buttermilk
• 1/2 cup half-and-half cream
• 1 1/2 cups water
• 2 teaspoons chicken soup base