Ingredients – Serves 2
2 chicken breasts
1 lemon, juiced and divided
1 tablespoon flour
1 clove garlic, crushed
1/2 teaspoon fennel (optional)
3/4 cup chicken stock
1 egg yolk
1 teaspoon sage
- Make a paste with the flour, garlic and lemon juice.
- Coat the chicken with the paste and leave for half an hour.
- Put a little olive oil in a sauce pan.
- Scrape the paste off the chicken and keep for the next step. I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way. Fortunately my pan wasn’t too hot that it burned and all worked out well.
- Add the chicken and the fennel seeds to the pan and fry the chicken on each side. I also omitted the fennel seeds – thought I had some, but didn’t after all.
- If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn’t want to mess with her recipe since it smelled perfect).
- Then add the rest of the stock, sage, salt and pepper.
- Bring to the boil then lower to a very gentle simmer for about 20 minutes.
- Mix the egg yolk with a little lemon juice.
- Remove the chicken from the pan.
- Stir in the lemon juice. Keep stirring as it thickens, but don’t let it boil.
- Serve the sauce over the chicken with rice or potatoes and vegetables.