Lemon Fennel Chicken with Brown Butter Sauce

I guess tonight I don't have too much to say...  It was a night alone and I needed some dinner to inspire me to keep working and getting things done.  I started searching the cupboards and looking for what I could use without heading to the store (sounding like a theme?).  This was certainly not a planned meal, but all in all, I was quite pleased and rather sad that I enjoyed it all by myself.  While stuffing my face, I wished I had had a loaf of nice garlic bread or maybe some garlic mashed potatoes to accompany the meal, but despite that, it didn't discourage me from enjoying the creation.  (I highly suggest some if you make this!).

I can't take all the credit for this creation.  Props go to Julia Child, as she has a delicious white wine cream sauce with lemon and fennel chicken, that Nicholas and I quite enjoy (and as for the green beans, it's a twist on a regular in my in-laws household).  As I found I was lacking some good 'ol heavy cream and couldn't make that recipe, I decided to go with my instinct.  That's what you have just got to do!

 Lemon Fennel Chicken with Brown Butter Sauce
2 large chicken breasts (butterflied and cut in half)
salt and pepper
zest of one lemon
juice of lemon
3-4 garlic cloves (minced)
2/3 - 1 cup white wine
3-4 tbs butter
1 tsp fennel seeds

Prepare chicken by butterflying and salt and peppering both sides.  In a large skillet, heat 2 tbs butter on medium heat.  Once melted, add in chicken, browning both sides (about 3-4 minutes per side).  Turn up heat to medium-high and add wine (it will do that cool burning-off thing when it sizzles!).  Toss in garlic, zest, lemon juice, and fennel seeds.  Check to see if chicken is cooked through, if not, remove sauce and chicken to finish cooking.  If chicken is fully cooked, remove chicken from the skillet, add 1-2 more tbs butter, and allow sauce to thicken and brown (but not burn!).  Once sauce has reduced, add chicken back in for about 1-2 minutes to allow sauce to cover the chicken.

Remove from heat and serve.

Balsamic Green Beans and Onion
1 medium onion (sliced)
16 oz green beans
salt and pepper
2-3 cloves garlic (minced)
3-4 tbs olive oil
1-2 tbs balsamic vinegar

Heat a skillet on medium-high heat.  Add 2 tbs olive oil to skillet.  Once oil is heated, add onions and add salt and pepper to season.  Begin cooking down onions.  After about five minutes, add garlic.  Once onions have begin to nicely caramelize, toss in green beans, adding more olive oil if necessary.  Cook until desired tenderness.  About a minute before, toss on balsamic so it lightly coats the green beans and onions.