Chicken Breasts With Orzo Carrots Dill And Avgolemono Sauce Recipes

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CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE



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

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.

Categories     carrots     dill     chicken breasts with orzo     and avgolemono sauce

Yield 4

Number Of Ingredients 9

2 tbsp. olive oil
4 boneless
Salt and fresh-ground black pepper
1 1/4 c. canned low-sodium chicken broth or homemade stock
1 tsp. dried dill
1 1/2 c. orzo
4 carrots
2 eggs
2 tbsp. lemon juice

Steps:

  • 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.
  • Wine Recommendation: 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 Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

CHICKEN BREASTS WITH ORZO, CARROTS, DILL, AND AVGOLEMONO SAUCE



Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce image

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 Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 1/3 pounds in all)
salt & freshly ground black pepper
1 1/4 cups canned low sodium chicken broth or 1 1/4 cups homemade stock
1 teaspoon dried dill
1 1/2 cups orzo pasta
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 499.5, Fat 12.3, SaturatedFat 2.4, Cholesterol 174.2, Sodium 180.2, Carbohydrate 54.8, Fiber 3.8, Sugar 4.4, Protein 40.8

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