Heat a ridged griddle pan until hot. Rub the chicken breasts all over with a little olive oil, salt and black pepper. Grill on both sides until golden and juicy.
Meanwhile, melt a lttle butter and oilve oil in a shallow pan. Add the onion and carrot and cook gently until pale gold. Add the garlic and continue cooking, then add the chopped fennel bulb, bay leaves and thyme.
Add the drained beans, followed by the cream and the fennel leaves.Bring slowly to a simmer, check seasoning then leave to warm through gently. Stir occassinally but be careful not to break up the beans.
Put the grilled chicken on warmed plates and serve with the beans.