Petti Di Pollo All'Ebraica (The Complete Guide to Jewish Cooking p 227)

4 skinless chicken breast fillets
Flour for dusting
3T olive oil
2 chopped onions
1/4 Fennel Bulb
1T Parsley
1 1/2 t fennel seeds
5T Marsala
1/2 Cup Chicken Stock
11 oz Baby peas
1 1/2 juiced lemons
2 egg yolks
salt and pepper to taste

1. Season the chicken with salt and pepper, then dust generously with flour. Shake off the excess flour; set aside

2. Heat 1T oil in a pna, add onions, fennel, parsley and fennel seeds. Cook for 5 minutes.

3. Add the remaining oil and the chicken to the pan and cook for 2-3 minutes on each side, until lightly browned. Remove the chicken and onion mixture from the pan and set aside.

4. Deglaze the pan by pouring in the Marsala and cooking over high heat until reduced to about 2T, then pour in the stock. Add the peas.

5. Return the chicken and onion mixture to the pan. Cook over a very low heat while you prepare the egg mixture.

6. In a bowl, beat the lemon juice and the egg yolks together, then slowly add about 1/2 cup of the hot liquid from the chicken and peas, stirring well to continue.

6. Return the mixture to the pan and cook over a low heat, stirring, until the mixture thickens slightly ( Do not allow the mixture to boil or the eggs will curdle and spoil the sauce.) Serve the chicken immediately.