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.

Chicken Piccata with Sweet Potato Mashers and Green Beans

Are you tired of the same old dried up chicken dinners?  Looking for pizazz?  Sweet and tangy with a side of AWESOME? Look no further.  This recipe brought to you by lonely without husbands, seeking food.  Luckily, we have each other and don't fall prey to the temptations of ice cream and donuts for dinner when the guys are off for a few nights at a time.  We rise above.  We even eat vegetables!  And like it!

Anna's friend Megan served this chicken dish at a recent dinner party.  So we decided to recreate it. It's moist, tender, and packed with flavor - and easy as pie to cook up in a jiffy!  Whether you're searching for the perfect no-hassle recipe to serve for guests or just want some comfort food to accompany your favorite chair and tv show, this is the recipe for you! Go get em!

Chicken Piccata (adapted from Giada)
2 chicken breasts (butterflied and cut in half)
salt and pepper
flour (for dredging)
4 tbsp butter
3 lemons (juice of three and zest of one)
1/2 cup cooking sherry
1/4 cup capers

To prepare the chicken, salt and pepper both sides of your chicken and then dredge the chicken in the flour, making sure to shake off the excess flour.  Heat skillet over medium-high heat and melt 2 tbs of the butter until nice and bubbly.  Once the butter is melted, place the breasts in the skillet and cook about three minutes on each side until lightly browned.  Remove chicken and place on serving plate.  To the skillet, add the sherry, lemon juice, lemon zest, and capers.  Deglaze the bottom of the pan, bringing to a boil.  Once the sauce has come to a boil, reduce heat to medium-low and return chicken to the skillet.  Allow to reheat and finish cooking for about five minutes.  Once fully cooked, remove from the skillet, and place on serving platter.  To skillet, add the remaining 2 tbs butter and whisk until fully incorporated.  Pour over chicken and serve!

(Yields approximately four servings).

Sweet Potato Mash
1 large sweet potato
1/4 orange juice
1-2 tbs butter
salt (for tasting)

Add water to pot and bring to a boil.  Peel and cube sweet potato and add to boiling water.  Cook until tender.  Remove from water, place in mashing bowl and add orange juice, butter, and salt (to desired preference).

(Ratios of ingredients two large or three medium servings.  Adjust according to the number of servings.)

Green Beans with Red Onion
1/3 red onion (thinly sliced)
1 1/2 - 2 cups green beans
1 lemon (juice of)
olive oil
salt and pepper (for tasting)

Heat skillet on medium heat and add olive oil.  Once heated, toss in the red onion, season with a little salt, and cook until tender.  Add green beans, lemon juice, and season with salt and pepper and cook until desired tenderness.

(Ratios are for about 2 large or 3 medium servings).