Ingredients

Before you start

Method

1. Prepare the vegetables: Finely chop the onion and coarsely chop the fennel. Cut each whole chicken breast in half lengthwise then coat the halves with the flour.
2. Heat half of the oil in a pan over medium heat. Add the onion, fennel, and crushed fennel seeds, then sauté 5 min. Take the mixture out of the pan and set aside on a dish.
3. Pour the remaining oil into the pan. Add the chicken breasts, then sear until they are lightly golden-brown, about 3 min on each side. Season with salt and pepper. Remove the chicken from the pan and set aside with the vegetable mixture.
4. Deglaze the pan with the Marsala wine, then pour in the broth. Return the chicken and vegetable mixture to the pan and add the peas. Cook over very low heat until the chicken breasts are fully cooked, about 10 min.
5. Meanwhile, separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Put the yolks in a small bowl. Pour in the lemon juice, then beat the lemon juice and egg yolk(s) together. Slowly, with stirring, add about ½ cup of the hot liquid from the chicken and vegetables. Mix well to combine.
6. Pour the eggmixture into the pan and cook over low heat, with stirring, until it thickens slightly, about 2 min. (Do not allow the mixture to boil or the eggs will curdle).
7. Sprinkle with the parsley (optional) then serve.

Recommended side dishes

• Steamed Bulghur
• Steamed Basmati Rice
• Short Cut Pasta (side dish)