Greek Chicken Breasts with Avgolemono Sauce and Orzo Is A Fast And Easy Recipe That Makes an Entree, Sauce and Two Sides.
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Greek Chicken Breasts with Avgolemono Sauce and Orzo solves the dilemma of every home cook: How to get everything done for the meal at the same time. When you are done you will have an entree with two sides all ready to serve. This is a perfect meal for Shabbat.
What is avgolemono sauce?
Avgolemono sauce is a beautiful, lemony sauce which does not contain any dairy, making it a perfect accompaniment to chicken. It is a staple of Greek cuisine. Orzo is small rice-shaped pasta, and the carrots make up a balanced meal with beautiful colors.
What can I use instead of carrots?
Any vibrant vegetable would make a good substitute. Try it in the spring with lightly blanched asparagus or broccoli. Purple or yellow carrots would also go well with this dish.
What can I use instead of orzo?
Since orzo is a small rice-shaped pasta, you can substitute any type of small grain or pasta shape. You could also substitute another type of pasta such as penne or spirals. Brown and wild rice, quinoa or millet would make this dish gluten-free. Another possibility is riced cauliflower. If you choose cauliflower rice, do not add it to the water with the orzo. Instead, microwave it for 3 minutes and mix with the drained orzo before plating.
What does it mean to deglaze the pan?
Deglaze is a fancy word for whisking liquid in the pan to get up any browned bits of meat or vegetable that may be stuck on the bottom. These bits have a lot of flavor so don’t leave them behind.
Tools used in making this recipe:
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
KitchenAid Plastic Colander/Strainer, 5-Quart, Red
Calphalon Signature Hard Anodized Nonstick Omelet Fry Pan Set, 8″/10″, Black
Greek Chicken Breasts with Avgolemono Sauce and Orzo
- 2 tablespoons olive oil divided
- 1 1/3 pounds chicken breasts boneless and skinless
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon pepper divided
- 1 cup stock or broth canned or homemade
- 1 cup white wine or additional broth
- 1 teaspoon dried dill
- 2 cups orzo
- 4 carrots quartered and sliced
- 2 eggs
- 2 tablespoons lemon juice
In a large frying pan, heat one tablespoon of oil over medium heat. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brown chicken, then turn over in pan and add broth, dill and remaining salt.
Simmer chicken, partially covered, about four minutes or until it is just done. Remove the chicken to a plate and cover to keep warm. Use a whisk to deglaze the pan. Set pan aside.
In a large pot of boiling water, cook the orzo for six minutes. Add the carrots and cook for another six minutes. Drain and toss with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and one tablespoon olive oil. Set aside.
Beat the eggs, lemon juice and 1/8 teaspoon of pepper in a medium bowl.
Bring the pan with the chicken broth to a simmer under very low heat. Add egg mixture in a thin stream very slowly. (You may want to transfer it to a large glass measuring cup first.) . Whisk the eggs and broth to combine, and continue to whisk for three minutes or until sauce thickens. Do not allow sauce to come to a simmer. Remove from heat.
Place orzo and carrots on plates and top with chicken . Serve sauce on top of chicken or pass separately.
This recipe was adapted from Food and Wine Magazine.