Lemon Chicken (Pollo in Fricassea)

• 2 Chicken Breasts (Cut into cubes) – Any other cutlet works fine
• 1 small onion or ½ of a large onion – diced finely
• Olive Oil
• 1 lemon (squeezed) – or equivalent in lemon juice
• 1 tbsp of flour
• 3 egg yolks

Procedure:

Heat a large and deep skillet at medium heat.

Add enough olive oil to create a thin layer covering the whole bottom surface of the skillet. Throw in diced onion and chicken pieces at the same time. Cover the skillet. If skillet doesn’t have a lid you can use aluminum foil to cover the skillet. Uncover every few minutes to stir – making sure nothing burns. If the chicken and onion mix seems to get dry, you can add some water to keep it moist.

When the chicken is thoroughly cooked (take a piece and cut into it to check that it is cooked all the way through), take the cover off, raise heat to medium-high or high. For a few minutes stir frequently to make sure nothing burns. The goal is to slightly brown the chicken.

When the chicken has a nice golden color, turn the heat to simmer.

Mix the lemon juice with the egg yolks. Take some of the hot/warm liquid from the skillet and pour it spoonful by spoonful in the lemon-egg mixture while continuously mixing. The reason we want to do this is so we will slowly raise the temperature of the eggs so that when we finally mix them into the chicken, they won’t curdle (like scrambled eggs). Make sure not to put too much of the hot liquid in at one time since it will cook the eggs. 4-5 spoonfuls of the hot/warm liquid should be enough for the eggs not to curdle later.

Sprinkle the flour over the simmering chicken.

Add the lemon juice and egg yolk mixture and quickly turn everything with a large spoon or spatula (this is where the depth of the skillet comes in handy).

The resulting product should be something like gravy. If the sauce is too liquid, add more flour. If too dry, add more lemon/egg yolk mixture (make sure to slowly raise the temperature of the eggs before throwing them in!!).

Enjoy!