Ingredients
- 1 to 1 1/4 pound boneless skinless chicken breasts (4 halves)
- Flour, for dusting
- Salt & pepper
- 1 1/2 lemons, juice of
- 2 egg yolks
- 2 tablespoons oil, divided (olive oil)
- 1 yellow onion, chopped
- 2 ounces chopped fennel (1/4 bulb)
- 1 tablespoon parsley, chopped
- 1 1/2 teaspoons fennel seeds
- 5 tablespoons wine (marsala)
- 1/2 cup chicken stock
- 1 package (10 ounce) frozen green peas
How to Make
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Step 1: Season the chicken with salt & pepper, then dust generously with flour. Set aside.
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Step 2: In a bowl, whisk the lemon juice and egg yolks together. Set aside.
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Step 3: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, fennel, parsley and fennel seeds. Cook for five minutes while stirring occasionally.
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Step 4: Add the remaining oil and the chicken to the pan and cook for at least 4 minutes on each side. Remove the chicken and onion mixture and set aside.
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Step 5: Deglaze the pan by pouring in the Marsala wine and cooking over high heat until reduced to about 2 tablespoons (about 2 minutes), then pour in the stock. Add the peas, chicken, and onion mixture. Cook over a very low heat for 5 minutes, or until the peas are cooked through.
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Step 6: Gradually add the lemon juice & egg yolk mixture to the pan while stirring constantly. Keep stirring over very low heat until the mixture thickens to a creamy consistency, about 1 minute. DO NOT ALLOW THE SAUCE TO BOIL. Serve the chicken immediately.
We hope you enjoy this recipe!
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