How To Make Chicken with Orzo and Avgolemono Sauce
Nicely seared chicken breasts are served over carrots and topped with Greek Avgolemono sauce that’s made with chicken broth and dill for a tasty bite.
In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with ¼ teaspoon salt and ⅛ teaspoon pepper and add to the pan. Cook for about 5 minutes until browned.
Turn the chicken; add the broth, dill, and 1¼ teaspoons salt.
Bring to a simmer, reduce the heat, and simmer, partially covered, for about 4 minutes until the chicken is just done. 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 for about 6 minutes longer until the orzo and carrots are just done.
Drain and toss with the remaining oil and ⅛ teaspoon each of salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and ⅛ 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 for about 3 minutes until the sauce begins to thicken. 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.
Serve and enjoy.
- Calories: 578.00kcal
- Fat: 26.15g
- Saturated Fat: 6.52g
- Trans Fat: 0.19g
- Monounsaturated Fat: 12.65g
- Polyunsaturated Fat: 4.93g
- Carbohydrates: 37.71g
- Fiber: 3.32g
- Sugar: 4.32g
- Protein: 46.38g
- Cholesterol: 191.34mg
- Sodium: 899.16mg
- Calcium: 73.11mg
- Potassium: 791.68mg
- Iron: 2.80mg
- Vitamin A: 586.55µg
- Vitamin C: 6.67mg
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