Chicken with Chickpea and Tomato Ragu

Instructions

1. In a small bowl toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil. Set aside.
2. Heat a medium dutch oven over medium heat. Add 2 tablespoons of olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often for 3 minutes or until the vegetables are beginning to soften and are fragrant. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook for another 3 to 4 minutes or until the vegetable are translucent and beginning to brown slightly. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium sized pieces. Simmer for 10 minutes while you start the chicken.
3. Meanwhile, heat a medium skillet over medium high heat. Add the remaining tablespoon of olive oil and heat an additional 30 seconds. Add the chicken to the hot pan cook undisturbed for 3 to 4 minutes or until deep golden brown. Flip the chicken and cook an additional 3 to 4 minutes or until the chicken is evenly browned on both sides. Carefully ladle the tomato mixture over and around the chicken breasts, reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook for 2 more minutes to heat through. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with parmesan cheese.