Chicken breasts with salsa verde–seasoned potatoes and fennel

• Scrub the potatoes. Cut the potatoes into ¼-inch coins.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes and cook, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer the potatoes to a plate and season to taste with salt and pepper. While the potatoes are cooking, prepare the chicken.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

In another large frying pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ½-inch-thick slices. 

While the chicken is cooking, prepare the remaining ingredients.

• Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]
• Set aside half the Italian salsa verde for the baby broccoli and fennel, the rest for serving.
• Trim the root ends from the baby broccoli.
• Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters crosswise.

In the same pan used for the potatoes, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Add the baby broccoli and fennel and season with salt and pepper; cover and cook, stirring occasionally, until tender, about 4 minutes. Stir in half the Italian salsa verde.

Transfer the chicken, potatoes, baby broccoli, and fennel to individual plates. Drizzle with the remaining salsa verde and serve with the lemon wedges.