Recipe: Chicken That Is Delicious

So yesterday my dad took two boneless chicken breasts out of the freezer and defrosted them in the microwave. Later, before he left to go to my Grandma's, he asked me to cook them. I was busy reading but told him I'd take care of it. When I eventually got around to it I turned out some really delicious, really tender chicken that surprised even me. I think this recipe might be sort of French based but I know fuck all about French cooking so I'm probably wrong.

Ingredients

• 2 chicken breasts
• Butter and olive oil
• S&P
• 1 medium yellow/white onion, sliced
• 3 fresh cloves garlic, diced
• 1 big handful of button mushrooms, quartered
• 2 fresh sprigs rosemary
• A big pinch of fennel seed
• A good amount of decent white wine (I used a pinot grigio because I don't know wine)
• Another good amount of chicken and/or veggie broth

Directions

1. Salt and pepper one one side of each breast.
2. Melt the butter and olive oil on medium heat in a dutch oven and preheat oven to 350F.
3. When fat is hot, place the breasts in, seasoned side down and salt and pepper the other side
4. Let them cook until the one side is browned a bit (um, probably 4-5 minutes?)
5. Take them out and add a little bit more butter and oil to the pan.
6. When that fat has melted place the breasts back in, uncooked side down.
7. After that side has browned take them out.
8. Add the onion for a few minutes. When it is translucent add the mushrooms. Make sure to stir a good deal.
9. After a few minutes clear a spot in the middle and add the garlic. Stir until it starts to turn golden, a minute or so.
10. Add the rosemary, fennel seed, wine and broth and stir it all up. It might be a good idea to use a little cheesecloth bag or something for the herbs so you don't have to pick around them when eating later on.
11. Put the chicken back in, making sure it is as submerged as possible (It's OK if the liquid doesn't go all the way up the breast)
    
12. Put the lid onto the dutch oven and place it in the real oven for about 40 minutes or so
13. It will be done, so take out the chicken and let it rest while you reduce the liquid (keep the veggies in there) for 15 minutes over low-med heat. Oh and make sure you get the rosemary out.
14. Serve over some pasta, maybe fusilli. Or just serve each breast with the sauce poured over it. Either way this will be delicious
    

This chicken is delicious, no doubt about it. One of the main reasons is all the fat from the butter and oil mixes really well with the fennel and rosemary. Also everything in this dish is awesome. So enjoy this shit, I think once winter rolls around this will be even better, especially after a long ass day shoveling snow off your large and inclined drive way.