s CHICKEN BREASTS WITH FENNEL AND LEMON ***
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s CHICKEN BREASTS WITH FENNEL AND LEMON ***
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Instructions *** 1-8-20 chicken was tasty but the fennel was not so ok and a waste of fennel *** THE NEW YORK TIMES YIELD4 servings TIME45 minutes Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail Francesco Tonelli for The New York Times 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. Featured in: When Life Hands You Lemons, Make Pasta And Confit. Mark as Cooked 118 ratings INGREDIENTS 1 lemon 1 ½ pounds boneless, skinless chicken breasts Salt to taste 2 tablespoons extra virgin olive oil 1 medium large fennel bulb, sliced lengthwise and cut in strips 1 ½ cups dry white wine such as pinot grigio 1 cup chicken broth 1 pinch cinnamon (about 1/8 teaspoon) 2 egg yolks Nutritional Information PREPARATION 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. Have you cooked this? Mark as Cooked COOKING NOTES Add photo 500 Share your notes with other cooks or leave a private note. Who can see this note? Everyone Only You Cancel Add Note All42 Most Helpful8 Private Notes0 Lois 1 month ago This sounds wonderful--I love chicken with a touch of lemon. however, I really do not like the taste of fennel (one of the few things I don't eat). Any suggestions for substitutions that would work? Reply 22This is helpful sharon Wolchik 1 month ago Can the sauce be cooked 3 minutes to make sure the egg yolk is safe to eat? Reply 20This is helpful Suzanne 1 month ago Since it is a lemon sauce I think asparagus or artichoke hearts would be really good vegetable substitutions. 20This is helpful Tracy B 1 month ago Have you tried fennel when it has been caramelized? It is very sweet and delicious. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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