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The other night  Jeff had some chicken breasts in the fridge and was going to make dinner but when he got home he was totally drained so I offered to make dinner instead.  In the spirit of trying to use things up before Passover I noticed we had some Farro left so this is what I came up with.

Lemony Fennel Chicken with Farro and Steamed Broccoli

 

Ingredients

  • 1 package boneless skinless chicken breasts (about 1 pound)
  • 1 onion, diced
  • 1 – 2 cloves garlic, diced (I used a clove that was gigantic so I only needed one)
  • 1/2 inch – 1 inch piece of fresh ginger, minced
  • 1 – 2 tbsp Olive oil
  • Red pepper flakes
  • Fennel Seeds
  • Cracked Rosemary
  • Salt
  • Pepper
  • White Wine Vinegar
  • Juice of 1/2 lemon
  • 1/2 cup white wine

Directions

  • Heat olive oil in saucepan
  • When oil is shimmering, add the fennel seeds, rosemary and red pepper flakes.
  • Let bloom for a few minutes until they smell toasty and are a bit golden.
  • Add the onions, garlic and ginger.
  • Saute 5 – 8 minutes until the onions are translucent and the garlic is browned but not burned.
  • Add the juice of 1/2  a lemon and a splash of White Wine Vinegar.
  • Place the chicken breasts in the pan on top of the onions, garlic and ginger.
  • Cook chicken 5 or so minutes on each side.  The chicken should brown a bit and be firm to the touch but not spongy.
  • Remove the chicken to a platter.
  • Add 1/2 cup of white wine to the pan.
  • Reduce the sauce in the pan by about 1/2.  Be sure to scrape up all the bits from the bottom of the pan.  They give the sauce great flavor!
  • Drizzle the sauce over the chicken and serve.

We served it with Farro and steamed Broccoli.  I ate the leftover chicken shredded and mixed into the Farro with the broccoli mixed in too.  YUM!

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