I love this recipe! I followed it (nearly) exactly (substituting fresh peas for the frozen). It comes out gorgeous! I had never used fennel bulbs before and only used fennel in sausage and tomato sauce, so I didn't know what to expect. I found the flavor and aroma pleasing and unusual. I find this recipe easy to follow and have been able to duplicate it (not a fluke!).<br/>Thank you so much for posting it! I love finding "unusual" Jewish foods to enjoy with my family, and to share with my friends who aren't Jewish.
Very good - I did change some things to only use 2 chicken breasts and only used red wine instead of marsala wine. I also used egg beaters for the yolks. Even with these changes this was a great dinner. Thanks for sharing!
Tagged this recipe for PRMR tag game so I feel bad leaving off stars but this didn't turn out how I expected AND I changed some things so it wouldn't be fair to rate since it could have been my fault. The main issue was that it was more lemon-y than I expected... but I think I used too much lemon and my yolks were small. I didn't specfically use 1.5 lemons but used slightly more than 1/4 cup. Also I think I cooked it too long with the peas in it. I'm not a fan of overcooked peas! Hubby didn't like the sauce but felt that the sauce did give the chicken a good flavor so he was pleased in the end. I also had to make a substitute for the wine. It may sound strange... but actually I think my sub worked. It was about 4 Tbs of chicken broth with one Tbs of balsamic vinegar. If I make this again, this will be my change: I will cook the peas separately and just stir them in toward the end or even just serve on the side, and I will reduce the lemon.
This is a unique and sophisticated way to dress up ordinary chicken breasts. For fennel lovers only since the flavor really comes through!