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1/2 Photos of Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce
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).
Units: US | Metric
Serving Size: 1 (356 g)
Servings Per Recipe: 4