How to Make It
In a large bowl, toss the fennel with the mushrooms, parsley, chives, lemon juice and 3 tablespoons of the olive oil. Season with salt and pepper.
Heat the remaining 1 tablespoon of oil in a large cast-iron skillet. Season the chicken on both sides with the fennel seeds and salt and pepper and add to the skillet, skin side down. Cook over moderate heat, turning once, until golden, crisp and cooked through, about 15 minutes.
Transfer the chicken to plates and mound the fennel salad alongside. Scatter the Parmesan shavings over the salad and serve immediately.