Jewish-Italian Chicken & Peas
photo by threeovens
- Ready In:
- 4 chicken breast halves
- flour, for dusting
- salt & pepper
- 1 1⁄2 lemons, juice of
- 2 egg yolks
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 1⁄4 fennel bulb, chopped
- 1 tablespoon parsley, chopped
- 1 1⁄2 teaspoons fennel seeds
- 5 tablespoons marsala wine
- 1⁄2 cup chicken stock
- 1 (10 ounce) package frozen peas
- 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.
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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.
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.
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