Crisp Chicken With Fennel-Mushroom Salad

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2 fennel bulbs—halved, cored and sliced paper thin crosswise, feathery tops finely chopped

1/2 pound cremini mushrooms, sliced paper thin lengthwise

1/2 cup (tightly packed) flat-leaf parsley leaves

2 tablespoons snipped chives

3 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

4 medium boneless chicken breast halves

1 tablespoon fennel seeds, coarsely ground

1 cup shaved Parmesan cheese (from a 2-ounce chunk)

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