Chicken Breasts With Fennel and Lemon 

Preparation

1. Step 1

   Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   Add chicken with its juices and cook for 2 or 3 minutes.

5. Step 5

   Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about ¼ 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.