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● Chicken Fricassee
Pollo in Fricassea

1⁄4 cup butter
1 onion, minced
1 tablespoon parsley, chopped
2 pounds chicken breasts
1⁄4 cup pine nuts, toasted and ground
1 pound fresh peas, or substitute frozen peas
3⁄4 cup chicken broth, heated
salt and freshly ground pepper
2 eggs
juice of 1 lemon
8 slices toasted bread for garnish

In a skillet over medium-high heat, warm the butter. When the butter begins to foam, add the onion and parsley. When the onion is translucent, about 5 minutes, add the chicken breasts and cook until golden, about 5 minutes on each side. Add the ground pine nuts to the skillet along with the peas and hot chicken broth. Cook for 10 minutes and season with salt and pepper. In a separate bowl, beat the eggs with the lemon juice. Add the egg mixture to the pan and stir until the eggs cook. Remove from heat and serve with toasted bread on a warm serving platter. ● Serves 4 to 6

Wine Suggestion, Fruity light-bodied white

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