Pollo "alla fricassea" per Granny Nonna Lu
This dish differs from the French fricasee because there are no mushrooms, there is no cream, and there is only enough butter to give the flavour but the main soffritto is with olive oil. It's basically much healthier.
Ingredients for 2 people:
400gr of chicken breast
2 small egg yokes (the leftover whites would work wonderfully well in a lighter version of an omelette)
half a white onion
half of a celery stick
half of a medium carrot
1 full glass of dry white wine
1 large cup of chicken broth (or vegetable broth)
1 small cube of butter (a teaspoon)
2 tablespoon of olive oil
2 large lemons (wash the skin!)
1 tablespoon of fresh chopped parsley
a good bit of white flour (I use roughly 200gr, but then throw away the remainder - you need some left over, you'll see)
a pinch of salt
a pinch of pepper
Cut 1 lemon in half and extract the juices, set aside.
Cut the other lemon in thick slices and set aside.
Cut the chicken breast in small bite size chunks, then coat them evenly with flour and set aside.
Chop finely the onion, the carrot and the celery. Melt the butter and olive oil over a medium heat, then add the "soffritto" of vegetables and let it cook stirring frequently until the onions are translucent and the carrots and celery beginning to get soft.
Ensure the chicken's coating with flour is "fresh" (if the flour has been absorbed too much and the chicken is sticky toss it with a little more flour) - then shake any excess and add it quickly to the pan with the “soffritto”.
Allow for the chicken to brown on all sides stirring frequently. Once golden brown pour over the wine to reach the "sfumato", where the wine would evaporate eliminating the alcohol and leaving just the liquid in the pan.
Add the chicken broth and squeeze a quarter of the juice of the lemon. Stir it nicely and let it cook stirring every now and allow it to cook over a medium heat for 10 minutes (the sauce will thicken and you must not let it stick to the bottom too much).
In the meantime beat the eggs with some salt, the pepper, the parsley and half the juice of the lemon.
Add the beaten egg to the pan and stir well (keep stirring), uncovered, for five minutes. The sauce will be properly cooked and would have thickened nicely.
Serve the dish with a couple of lemon slices as decorations and for your guests to squeeze over if they enjoy a more tangy flavour.