Ingredients
- 4 carrots, quartered & cut into 2-inch lengths .
- 1 1/4 c canned low sodium chicken broth or homemade stock .
- 2 eggs .
- 4 boneless skinless chicken breasts (about 1 1/3 lbs in all) .
salt & freshly ground black pepper . - 1 teaspoons dried dill .
- 2 tablespoons lemon juice .
- 1 1/2 cups orzo
- 2 tablespoons olive oil
- In a large stainless-steel frying pan, heat 1 tbsp of oil over moderate heat.
- Spice up the chicken breasts with 1/4 tsp salt & 1/8 tsp pepper & add to the pan.
- Cook until browned, about 5 mins.
- Turn the chicken; add the broth, dill, & 1 1/4 tsps salt.
- Bring to a simmer, reduce the heat, & let simmer, partially covered, until the chicken is just done, about 4 mins.
- Remove the chicken & cover lightly with aluminum foil wrap to keep warm.
- Set aside the pan with the broth.
- Meanwhile, salted water, In a large-ish pot of boiling, cook the orzo for 6 mins.
- Add the carrots & continue cooking until the orzo & carrots are just done, about 6 mins longer.
- Drain & toss with the remaining 1 tbsp oil & 1/8 tsp each salt & pepper.
- In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, & 1/8 tsp of pepper until frothy.
- Bring the chicken broth back to a simmer & add to the eggs in a thin stream, whisking.
- Pour the mixture back into the pan & whisk over the lowest possible heat until the sauce begins to thicken, about 3 mins.
- Do not let the sauce come to a simmer, or it may curdle.
- Put the orzo & carrots on plates & top this with the chicken & sauce.
- Enjoy the Chicken Breasts With Orzo, Carrots, Dill, & Avgolemono Sauce recipe
You can request any recipes via email: artina.super@plasa.com
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