Prep 10 mins
Cook 20 mins
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).
- 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
- 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.
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.
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!
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.