Chicken Breasts With Fennel and Lemon
"From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lemon
- 1 1⁄2 lbs boneless skinless chicken breasts
- salt
- 2 tablespoons extra virgin olive oil
- 1 medium fennel bulb, sliced lengthwise and cut into strips
- 1 1⁄2 cups dry white wine (such as pinot grigio)
- 1 cup chicken broth
- 1⁄8 teaspoon cinnamon
- 2 egg yolks
directions
- Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
- Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
- Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
- Add chicken and let simmer for about 2 to 3 minutes.
- In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
- You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.
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RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
