Jewish-Italian Chicken & Peas

Recipe by rpgaymer
READY IN: 30mins




  • 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.