Pan Cooked Chicken Breasts with Lemon Pepper, Fennel and Caramelized Onions

OK, I admit it, I have been to Trader Joes a lot lately. A lot for me anyway. With some frozen chicken breast and some very exciting lemon pepper I came up with this dish, a nice and easy one pan-only kind of meal. I served it with feta cheese polenta. Big hit with the kids, although take it easy on the lemon pepper for them! Lesson learned :)

Pan Cooked Chicken Breasts with Lemon Pepper, Fennel, and Caramelized Onions

4 fresh or frozen chicken breasts, I got mine frozen from Trader Joes
1 onion
1 TBS butter
handful of fresh fennel
lemon pepper to taste

Begin by heating a cast iron pan on medium. When the pan has warmed add a dollup of butter and long slices of onion. Cook for a few minutes then add chicken, stir, cover for 5 minutes. After 5 minutes turn the chicken, and cover for another 5 minutes. Depending on the size of the chicken you may need to cook it for more or less time. Several minutes before it's done add a handful of fresh fennel and grind some lemon pepper over the chicken. Cover and cook until fennel is wilted and chicken is done.

Best served with feta polenta.