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    You are in: Home / Recipes / Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce Recipe
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    Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce

    1/2 Photos of Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    NcMysteryShopper's Note:

    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).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

    • on April 24, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2010

      55

      This was absolutely delicious. The Avgolemono sauce was so creamy and the amount of dill and lemon flavor was just perfect. The addition of the carrots was very nice. We will definitely be making this dish again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010

      55

      This went into our biweekly rotation menu. The kids loved it and have also made it with broccoli instead of carrots. It's nice to have a complete meal all in one.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.5
     
    Calories from Fat 110
    22%
    Total Fat 12.2 g
    18%
    Saturated Fat 2.4 g
    12%
    Cholesterol 174.1 mg
    58%
    Sodium 180.1 mg
    7%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.3 g
    17%
    Protein 40.7 g
    81%

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