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STEPS
INGREDIENTS
Heat 1 Tablespoon of oil in a pan on medium heat

Heat 1 Tablespoon of oil in a pan on medium heat

Trim and skin 1 pound of chicken breast  Pat the chicken dry season lightly with salt and pepper  Brown chicken lightly, in a pan, on both sides; about 5 minutes

Trim and skin 1 pound of chicken breast Pat the chicken dry season lightly with salt and pepper Brown chicken lightly, in a pan, on both sides; about 5 minutes

Turn the stove on medium

Turn the stove on medium

Take three carrots wash and peel

Take three carrots wash and peel

Take one fennel bulb, remove stalks

Take one fennel bulb, remove stalks

Pull end off

Pull end off

Slice in half

Slice in half

Pull out bulb and cut in thin slices

Pull out bulb and cut in thin slices

Take one medium onion

Take one medium onion

Peel then chop finely

Peel then chop finely

Add 1 teaspoon of minced thyme

Add 1 teaspoon of minced thyme

Zest your lemon and add 6 three inch strips

Zest your lemon and add 6 three inch strips

Add zest and broth (6 cups of low sodium chicken broth)

Add zest and broth (6 cups of low sodium chicken broth)

Add four large egg yolks

Add four large egg yolks

Juice 2 tablespoons of lemon and add to pan

Juice 2 tablespoons of lemon and add to pan

Add salt and pepper

Add salt and pepper

ENJOY!!!

ENJOY!!!

  • 2 tbs. vegetable oil
  • 1 lb. boneless, skinless chicken breasts, trimmed
  • A pinch of salt and pepper
  • 3 carrots, peeled and sliced 1/4 inch thick
  • 1 fennel bulb, stalks discarded, bulb haves 1/4 in
  • 1 onion, chopped fine
  • 1 tsp. minced fresh thyme or 1/4 tsp. dried
  • 6 cups low-sodium chicken broth
  • 6 (3 inch) strips lemon zest plus 2 tbs. juice
  • 2 cups cooked rice
  • 4 large egg yolks 2 tbs. minced fresh parsley