In a small skillet, toast the pine nuts over medium, stirring often, until golden and aromatic, about 3 minutes. Transfer to a plate and let cool.
In a large skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium to medium-high. Add the fennel, onion, thyme and garlic; season with salt and pepper. Cook, stirring often, until vegetables are golden and soft, 10 to 12 minutes. Add the liqueur and stir until evaporated, about 2 minutes. Add the stock and reduce the heat to low; cover and keep warm.
Slice each chicken breast on an angle into 3 medallions. Season the cutlets with salt and pepper. Place the flour on a plate; dredge the chicken, shaking off excess. In a large nonstick skillet, heat the remaining 1 tbsp. EVOO, one turn of the pan, over medium-high. Add the butter; when it foams, add the chicken and cook until golden and cooked through, about 3 minutes per side. Add the wine, stirring to deglaze and make a sauce.
Arrange the chicken medallions on plates and top with some sauce and the fennel mixture. Garnish with the toasted pine nuts.