Petti di Pollo all’Ebraica

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This fresh-tasting dish originated among the Italian-Jewish community. Fennel is a traditional Jewish vegetable and thickening the chicken with egg yolks contributes a creaminess to the sauce, while still adhering to the laws of Kashrut.

Ingredients

  • 4 skinless, chicken breast fillets
  • plain (all-purpose) flour, for dusting
  • 30–45 ml/

Method

  1. Season the chicken with salt and pepper, then dust generously with flour. Shake off the excess flour; set aside.
  2. Heat 15 ml/1 tbsp oil in a pan, add the onions, fennel,