Roman-Style Chicken Breast

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Chicken breast cooked with fennel and peas, in a creamy sauce.

This Italian dish reflects the traditions of a once thriving Jewish community in Rome. Jews favour the enrichment of meat sauces with egg because the addition of cream to meat dishes is strictly forbidden by the kashrut law.

Preparation : 15 min Cooking : 25 min
350 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly


1 onions, finely chopped 200 g
1/2 fennels, coarsely chopped 180 g
1/2 tbsp fennel seeds, crushed 3 g
2 chicken breasts, boneless, skinless 600 g
2 tbsp white flour (all purpose) 16 g
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup Marsala wine, or Port wine 65 mL
2/3 cup chicken broth, low-sodium 170 mL
1 1/4 cup frozen peas 150 g
2 egg yolks
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1 tbsp Italian parsley, fresh, chopped [optional] 5 g

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  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.

Nutrition Facts Table

per 1 serving (300g)


% Daily Value




13 g

20 %

Saturated 2.6 g
+ Trans 0 g

13 %


190 mg


120 mg

5 %


18 g

6 %


4 g

15 %


4 g

Net Carbs

14 g


39 g

Vitamin A

20 %

Vitamin C

30 %


7 %


20 %


This recipe is :
Excellent source of  :
Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B6
Good source of  :
Iron, Magnesium, Manganese, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Selenium, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 1
Meat and Alternatives 4 ½
Fats 1 ½

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