Ingredients
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2
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4
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1 1/4
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1
-
1 1/2
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4
-
2
-
2
-
-
-
-
-
-
Directions
Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce, Avgolemono sauce, a Greek contribution to the world’s cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg In the spring, asparagus would substitute beautifully for the carrots Lemon and dill will work best with a full-flavored white wine with decent acidity Try one from the southern part of Burgundy such as a Mcon or Pouilly-Fuiss (both made from chardonnay grapes) , Great recipe I substituted rice for the orzo I also used a Greek seasoning mix I make on the chicken breast It was fantastic! I also upped the dill as I love dill
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Steps
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1
Done
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In a Large Stainless-Steel Frying Pan, Heat 1 Tablespoon of Oil Over Moderate Heat. Season the Chicken Breasts With 1/4 Teaspoon Salt and 1/8 Teaspoon Pepper and Add to the Pan. Cook Until Browned, About 5 Minutes. Turn the Chicken; Add the Broth, Dill, and 1 1/4 Teaspoons Salt. Bring to a Simmer, Reduce the Heat, and Simmer, Partially Covered, Until the Chicken Is Just Done, About 4 Minutes. Remove the Chicken and Cover Lightly With Aluminum Foil to Keep Warm. Set Aside the Pan With the Broth. |
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2
Done
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Meanwhile, in a Large Pot of Boiling, Salted Water, Cook the Orzo For 6 Minutes. Add the Carrots and Continue Cooking Until the Orzo and Carrots Are Just Done, About 6 Minutes Longer. Drain and Toss With the Remaining 1 Tablespoon Oil and 1/8 Teaspoon Each Salt and Pepper. |
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3
Done
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in a Medium Glass or Stainless-Steel Bowl, Beat the Eggs, Lemon Juice, and 1/8 Teaspoon of Pepper Until Frothy. Bring the Chicken Broth Back to a Simmer and Add to the Eggs in a Thin Stream, Whisking. Pour the Mixture Back Into the Pan and Whisk Over the Lowest Possible Heat Until the Sauce Begins to Thicken, About 3 Minutes. Do not Let the Sauce Come to a Simmer, or It May Curdle. Put the Orzo and Carrots on Plates and Top With the Chicken and Sauce. |
