Tuesday, June 10, 2008

June 10: Chicken Breasts with Orzo, Carrots, Dill and Avgolemono Sauce

Sorry, no witty banter tonight. Chicken with a sauce--a light, lemony, Greek-style sauce. Yum. Food and Wine magazine. Must go, so tired.

Chicken Breasts with Orzo, Carrots, Dill and Avgolemono Sauce

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
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.


Annie K. Nodes said...

This is one of my all-time favorite sauces. Thanks for getting to the recipe!

Neen said...

I adore orzo, but never really know how to cook it. Which Food and Wine was this in? We had a free copy during 2007 (Christmas present), and I still really adore it, for all its pretension and expensive ingredients. (Once read an article about a couple that make homemade gyros for their 5 year old's birthday party. As in, start with a butterflied leg of lamb two days ahead of time. And little Johnny just luuuved making homemade pitas himself. Poor kid, the "party" was more about culinary pretension than about pinatas or balloons or other age appropriate things.)