Chicken and tofu fennel lemon recipe with roasted potatoes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 lemon
• salt to taste
• 2 tablespoons olive oil
• 1 large fennel bulb , sliced lengthwise and into strips
• 1 1/2 cup dry white wine
• 1 cup chicken broth
• 1/8 teaspoon ground cinnamon
• 2 egg yolks
• 1 extra firm brick of tofu, sliced
• 1/4 cup chicken stock
• 1/4 cup white wine
• 2 libras baby red potatoes
• Salt and Pepper to taste