Chicken Anise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts (original recipe calls for “one cut-up chicken”).
Salt, pepper, garlic powder, and onion powder to season chicken.
Flour, as needed.
Oil, as needed.
1 tsp. of onion flakes + approx. 2 T of warm water to soften them. (Original recipe called for 1 tablespoon of onion flakes, but I cut it down for my own preference.)
1 C of chicken stock
1-2 tsp. of anise seeds, depending on your preference.
2 egg yolks
2 T of fresh lemon juice (can use a bit more if you have it)
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Directions: |
Directions:Soften onion flakes with the warm water and set aside.
If you really like the anise flavor, you can toast the anise seeds and smoosh them a bit in a mortar and pestle or spice (coffee) grinder. But this step can be omitted when you’re in a hurry.
Mix lemon juice and yolks together and set aside.
Season the chicken pieces with salt, pepper, garlic powder, and onion powder (however much you prefer). Then dredge your chicken pieces through flour.
Lightly pan fry the chicken pieces in oil (don’t use butter; it tends to burn too quickly). Remove chicken before it is cooked through. Dump the extra oil out of the pan.
Add to pan: stock, anise seed, and onion flake mixture. Bring to a boil and then simmer for 5-15 minutes, depending on how much of a hurry you’re in.
Temper the lemon juice and egg yolk mixture with some of the boiled/simmered stock mixture so that it doesn’t curdle.
Add chicken back to pan and squish the chicken bits around so the liquid mixture is all around them. Simmer about 15-20 minutes or until the sauce has thickened and you think the chicken is done. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: This recipe is from Jessica Miramontes, who was my boss when I worked at the UCSD Library. Jessica keeps Kosher and so this is a way to have a creamy chicken dish that is still Kosher (i.e. no dairy). I make this recipe several times a month. The seeds are less expensive online. I have made this dish with real onion, but it doesn’t taste the same. The onion flakes are a key flavor ingredient. Sometimes I use whole breasts and sometimes I cut the breasts into smaller pieces. When cut into smaller pieces, each bite has more flavor; but the whole chicken breast has better eye appeal. So, it depends on how you feel that day.
-Lesson learned 1: Don’t double up on the stock to make more sauce; you’ll just dilute the flavors. If you want more sauce, double all the saucy ingredients.
-Lesson learned 2: I’ve curdled the sauce so many times by forgetting to temper the egg mixture and just dumping the egg mixture into the hot broth. If you forget to temper, it’s fine – you just need to strain it. Otherwise it tastes like you’re eating scrambled eggs with your chicken.
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