Chicken Breasts with Fennel and Lemon

By Gail Poll

Ingredients

• 1 Lemon
• 1 1/2 lb. Boneless, Skinless Chicken Breast
• Salt to taste
• 2 T EVO
• 1 Med. Fennel Bulb sliced lengthwise then cut in strips
• 1 1/2 c. dry white wine (pinot grigio)
• 1 c Chicken Broth
• 1 pinch cinnamon
• 2 Egg Yolks

Details

Cooking time 20mins

Preparation

Step 1

1. Zest lemon. Slice zest into matchsticks. Juice lemon, strain and reserve.

2. Salt chicken. Put oil in deep fry pan over med. heat.

3. Add chicken, and saute about 2 min per side (about half cooked) then remove.

4. Pour off oil and discard.

5. Add fennel, wine, and zest to pan, bring to boil and cook till reduced to half and fennel is tender.

6. Add broth and cinnamon, bring to boil (hi heat), cook about 5 min.

7. Add chicken and its juice. Cook 2 or 3 min.

8. Beat egg yolks in small bowl with half of lemon juice (about 1 T). Add about 1/4 c. sauce, mix well then add to pan. Cook over Med. heat, stirring a bit, till creamy. Add more juice if you want.