Ingredients
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flour, for dusting
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salt & pepper
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4 chicken breast halves
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2 egg yolks
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2 tablespoons olive oil, divided
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1 onion, chopped
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1/4 fennel bulb, chopped
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1 tablespoon parsley, chopped
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5 tablespoons marsala wine
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1/2 cup chicken stock
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1 (10 ounce) package frozen peas
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1 1/2 lemons, juice of
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1 1/2 teaspoons fennel seeds
Instructions
- Season the chicken with salt & pepper, then dust generously with flour. Set aside.
- In a bowl, whisk the lemon juice and egg yolks together. Set aside.
- 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.
- 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.
- 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.
- 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.