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Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice
Chicken Breasts with Orzo, Carrots, Dill, and Avgolemono Sauce Recipe at Cooking.com
DIRECTIONS
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.


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.


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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 453
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 38g
Sodium: 211mg
% Cal. from Fat: 24%
Cholesterol: 194mg
Protein: 46g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Linda, PA Reviewed: 11/05/2006
This was a delicious dinner and has become one of my favorites. It was easy to make ... the hardest part was making sure the eggs didn't coddle ... and presented beautifully. This is definitely a keeper!!
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