1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as Pinot Grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks
Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
Lightly sprinkle chicken with salt. Put deep frying pan over mediumhigh heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
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.
Add chicken with its juices and cook for 2 or 3 minutes.
Meanwhile, in a small bowl, beat egg yolks with half the juice (about 1 tablespoon), then ladle in about 1/4 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 juice, if you like.