Ingredients
-
4
-
-
-
1 1/2
-
2
-
2
-
1
-
1/4
-
1
-
1 1/2
-
5
-
1/2
-
1
-
-
Directions
Jewish-Italian Chicken & Peas, From The Ultimate Book of Main Course Dishes by Jenni Fleetwood I made some Jewish recipes for Hanukkah, and this turned out to be my favorite The best thing about this dish is the creamy sauce , which contains no milk or cream at all! Potato latkes taste incredible with this sauce, but you can also serve this dish with pasta, mashed potatoes, or even just a piece of crusty bread , 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!, 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!
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Steps
|
1
Done
|
Season the Chicken With Salt & Pepper, Then Dust Generously With Flour. Set Aside. |
|
2
Done
|
in a Bowl, Whisk the Lemon Juice and Egg Yolks Together. Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
