CHICKEN BREASTS WITH FENNEL AND LEMON
Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
- Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
- Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
- Add chicken with its juices and cook for 2 or 3 minutes.
- Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams
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emaan Furrukh
[email protected]I'm always looking for new and exciting chicken recipes, and this one definitely fits the bill. It's a great combination of flavors and textures.
Khadar Osmaan
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover roasted chicken and it was delicious.
Ndase Beniscoba
[email protected]I made this dish with boneless, skinless chicken breasts and it turned out great. I also added some chopped sun-dried tomatoes for extra flavor.
Ch Subhan
[email protected]I'm not a huge fan of fennel, but I really enjoyed this dish. The lemon helps to balance out the flavor of the fennel.
my kids
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't require a lot of ingredients.
Maria Mika
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about it.
Kelly “lady kellina” Cain
[email protected]I love the combination of fennel and lemon in this dish. It's so refreshing and flavorful.
Ashraf Baloch
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Udu
[email protected]I made this dish last night and it was a hit! My family loved it and said it was one of the best chicken dishes I've ever made.
Damon Hughes
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly, and the fennel and lemon added a wonderful flavor. I will definitely be making this again.