Herbed Chicken Breasts with Spring Veggies

Ingredients

• 1/4 cup chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 4 boneless, skinless chicken breasts, butterflied
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 bunch asparagus, washed, ends trimmed and cut into thirds (about 2 inches pieces)
• 1/2 cup baby carrots, sliced in half at an angle
• 1/2 cup chopped, sliced into 2 inch pieces
• 1 cup green beans, ends trimmed
• 1 cup chicken broth
• 1/2 cup white wine

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes. Stir to combine. Season chicken with salt and pepper then coat with herb mixture.
Warm the olive oil in a dutch oven over medium high heat. Place the chicken in the pan when the oil is hot. Cook until crispy and golden, about 5 minutes (do not turn sooner). Turn the chicken and cook the same way on the other side. Turn of heat and reserve pan.  Transfer the chicken to a plate and cover with foil.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of olive oil and add the onion and carrot. Sprinkle with salt and pepper. Cook until tender and golden in places, about 5 minutes. Add the wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the remaining veggies and chicken broth. Cover and simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary then add butter to thicken sauce.  Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken & veggies. Serve immediately.