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1
Heat a very large saucepan worth the tablespoon of oil, and heat on medium high.
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2
When up to temp, add the broccoli and fennel, carefully sprinkling and mixing in the salt, garlic powder, and pepper.
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3
The florets trap the seasonings, so you really can't be dumping the spices in, or certain florets will have all the spices.
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4
Stir in the spices, and let simmer a bit.
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5
You want to brown the veggies a little, and then stir and repeat.
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6
Slice the breasts down the middle, and then, using parallel cuts, cut three layers out of each half.
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7
In a separate bowl add the breasts, eggs, and chicken seasonings and zest, stir, and let marinate until all egg is incorporated.
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8
When the veggies are browned to your taste, and still a little crisp, remove the veggies from the pan, and warm on a dish in the oven at about 170F.
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9
Add the additional oil to the former veggie pan and sear the marinated chicken on both sides until both sides have a nice egg-induced mottled brown-gold color, which should pretty much cook it through.
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10
Remove to a separate serving plate, and keep warm.
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11
Reduce heat to low, wait a moment, and when down to temp, toss in the garlic.
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12
When the garlic is in there a minute or so, deglaze with the wine, and stand back, then stir.
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13
Let the wine cook off for a couple minutes, and then add the chicken broth and lemon juice.
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14
Reduce the mixture to desired consistency, and add salt to taste.
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15
Plate 2 pieces of chicken next to the veggies, and spoon some broth over the top of the chicken.
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16
Garnish with parsley, capers, and lemon slices, if you like, and serve immediately.
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17
Thin strips of chicken will dry quickly.
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18
I would pack leftover chicken, if any, in the broth to keep it moist.
